Preheat oven to 400 degrees. Line a large rimmed baking pan with foil; spray with cooking spray and set aside. Pat shrimp dry with paper towels; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This meal comes together with ease by simply enhancing a packaged scampi sauce with a couple flavorful ingredients. The shrimp and zucchini are roasted in a foil-lined pan, assuring easy clean-up.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. Fish Market frozen shell-on, EZ peel & deveined raw shrimp (16 to 20 ct.), thawed, peeled and tails removed | ||
| 1 (11-oz.) pkg. Campbell’s skillet sauces shrimp scampi | ||
| 2 tbsp. fresh lemon juice | ||
| 1 tsp. Hy-Vee corn starch | ||
| ½ tsp. That’s Smart! crushed red pepper | ||
| 1 medium zucchini, thinly sliced | ||
| 6 slice(s) Hy-Vee garlic Texas toast |
Things To Grab
- Large rimmed baking pan
- Aluminum foil
- Hy-Vee canola oil cooking spray
- Paper towels
- Medium bowl
- Baking sheet
Directions
Whisk together shrimp scampi sauce, lemon juice, corn starch and crushed red pepper in a medium bowl. Add shrimp and zucchini; toss to coat. Place mixture, in a single layer, in prepared pan. Bake for 12 to 15 minutes or until shrimp reach 145 degrees.
Meanwhile, line a baking sheet with foil. Arrange Texas toasts on prepared baking sheet. Bake on separate rack in oven for 4 to 6 minutes or until golden brown, turning halfway through. Serve shrimp scampi on top of Texas toast.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 140mg
- Sodium: 890mg
- Total Carbohydrates: 19g
- Protein: 19g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Test Kitchen