Recipe: Shrimp de Jonghe

Shrimp de Jonghe


2 lb. shrimp (shelled and deveined)
1/2 cup butter
2 large garlic cloves (peeled and crushed)
Juice of 1 lemon
1 cup dry white wine
1/2 cup seasoned Italian bread crumbs
1 tbsp. fresh parseley (minced)
Salt (to taste)
Pepper (to taste)
1 cup grated Parmesean cheese
1 lb. linguine (cooked according to package directions)


Preheat oven to 350 degrees. Cook shrimp in a 4-quart pot of boiling salted water until just cooked through, about 1 1/2 minutes. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking. Place the shrimp in a single layer in a glass baking dish. Melt butter in a pan over low heat; add in the crushed garlic and saute until the garlic turns fragrant, about 1-2 minutes. Add in the lemon juice, wine, bread crumbs and parsley. Season with salt and pepper. Pour butter mixture over the shrimp and sprinkle with grated Parmesean. Cover and bake for 10-12 minutes. Uncover dish and broil on high for 2-4 minutes until the top is crispy and crunchy. Serve over the linguine.


*Johnna's tip: Pasta dishes seem endless, don't they? You can twist it into just about anything you want adding in all your favorite ingredients. Shrimp de Jonghe is a speciality of the windy city, Chicago and was originated at DeJonghe's Hotel and Restaurant located in Chicago. Any food/recipes/deep dish pizzas that come out of Chicago, we want first dibs!

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