A tasty scampi style prawn dish baked in the oven with white wine, lemon juice and olive oil then served over a bead of freshly cooked linguine pasta. Enjoy.
I agree with most of the other reviews, and suggest the following alterations: reduce garlic cloves to 3 for a good garlic flavor w/out it being too overpowering, use 1/2 lb pasta so your shrimp does not get lost, use 1/4 cup of breadcrumbs so you taste the shrimp and not the crumbs, and use the juice of 1/2 lemon so the lemon does not overpower the shrimp. Top with parsley after everything is mixed for a nice presentation. - 20 Oct 2002 (Review from Allrecipes USA and Canada)
This was awesome! I doubled the shrimp since my husband loves it, added a little bit more butter, but kept the crumbs the same. I substituted 1/2c chicken broth for the wine. I had about 20 cloves of garlic since my husband love that too. This turned out phenomenal! - 26 Oct 2005 (Review from Allrecipes USA and Canada)
Very good! I used frozen med. shrimp already cooked; Italian breadcrumbs and light marg. Cut back a little on the lemon juice. Very tasty and will make again! Even my seafood-hating hubby liked it. - 30 Jul 2001 (Review from Allrecipes USA and Canada)