Baked Garlic Shrimp, Basil-Ranch Linguine

Leader food columnist Kathleen Brotherton says this Baked Garlic Shrimp and Basil-Ranch Linguine go great together.

Pasta dishes are always a delicious choice any time of the year, but they are even better when served with other favorites, like shrimp, beef or chicken. The following recipes for Baked Garlic Shrimp and Basil-Ranch Linguine were made for each other.

The shrimp in the first recipe is baked, allowing the blend of garlic, butter and parsley to really infuse the seafood with flavor. And, the pasta dish, which includes a blend of two cheeses with just a hint of ranch dressing and basil, pairs wonderfully with the shrimp.

What makes these dishes even better is each one can be ready to serve in about 20 minutes.


1 pound of raw shrimp, peeled with tails on

1/2 cup butter (1 stick), cold, cut into small pieces

1/2 teaspoon coarse sea salt

1 tablespoon fresh garlic, minced (or 1 teaspoon minced garlic in a jar)

1/2 to 1 teaspoon garlic-parsley salt

2 tablespoons parsley, fresh or dried

1/3 cup lemon juice

Preheat oven to 375 degrees. Place shrimp in a single layer on a large, rimmed baking sheet. Divide the butter pieces evenly among the shrimp.

In a small bowl, combine the salt, garlic and parsley and mix well. Sprinkle evenly over shrimp and drizzle lemon juice over all.

Bake at 375 degrees until shrimp are pink and everything is bubbling, about 7-10 minutes. Serve with the delicious juices. Makes 4 servings.


8 ounces linguine pasta

1 cup milk

3 teaspoons dried basil leaves, divided

1/2 teaspoon coarse sea salt

1 teaspoon garlic-parsley salt

1/4 teaspoon black pepper

2 tablespoons dry ranch salad dressing mix

1/2 cup shredded Parmesan cheese

2 tablespoons shredded Gouda cheese

Additional grated Parmesan cheese for topping

Cook the pasta until it is almost done (al dente); drain.

While the pasta cooks, mix together milk, 2 teaspoons of basil leaves, garlic-parsley salt, sea salt, pepper and the ranch salad dressing mix in a small bowl. Set aside.

In a medium saucepan, heat the olive oil over medium heat. Add the flour and cook for 2 minutes, stirring constantly. Add the milk mixture to the saucepan in a slow thin stream, stirring constantly. Cook for an additional 3 minutes to thicken slightly, stirring frequently.

Remove the sauce from the heat and stir in the 1/2 cup of Parmesan and Gouda cheeses. Toss with the pasta and stir until evenly coated.

Sprinkle remaining teaspoon of basil and grated Parmesan cheese over pasta before serving. Serves 4.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

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