Shrimp Scampi Bake

• 1 cup uncooked white rice
• 2 14 cups water
• 12 teaspoon salt
• 1 (9 ounce) package frozen asparagus cuts, thawed
• 2 tablespoons unsalted butter
• 4 cloves garlic, chopped
• 12 cup dry white wine
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 1 lb fresh shrimp, shelled and deveined, leaving tails intact
• 1 pinch black pepper
• 2 tablespoons seasoned dry bread crumbs

1. Heat oven to 375 degrees.
2. Coat four 16-oz.
3. baking dishes (or one 2-quart dish) with nonstick cooking spray.
4. In medium saucepan, combine rice, water, and 1/4 t. of the salt.
5. Bring to a boil over high heat, then cover and reduce heat to medium-low.
6. Cook 20 minutes.
7. Uncover and stir in asparagus pieces.
8. Cover and set aside.
9. Melt butter in medium saucepan over medium heat.
10. Add garlic and cook, stirring 2 minutes.
11. Meanwhile, whisk wine, lemon juice and cornstarch together in a measuring cup or bowl.
12. Add to saucepan and cook 2 minutes, until thickened and bubbly.
13. Stir in shrimp, remaining 1/4 t. salt and the pepper.
14. Remove from heat.
15. Divide rice mixture among prepared dishes.
16. Top with shrimp mixture.
17. Sprinkle each dish with 1/2 T. of the bread crumbs.
18. Spritz bread crumbs with nonstick cooking spray.
19. Bake at 375 degrees for 15 to 20 minutes or until shrimp are cooked through.

white rice, water, salt, cuts, unsalted butter, garlic, white wine, lemon juice, cornstarch, fresh shrimp, black pepper, bread crumbs

Taken from www.food.com/recipe/shrimp-scampi-bake-522744 (may not work)