Shrimp with Garlic and Lemon on Pasta

• 4 ounces orecchiette or shell pasta
• 4 tablespoons (1/2 stick) butter
• 5 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1 pound uncooked shrimp, peeled, deveined, rinsed, and dried
• 1/2 cup seasoned dried bread crumbs
• Juice of 1 lemon (about 4 tablespoons)
• 2 fresh tomatoes, diced
• 1/2 pound Brussels sprouts or broccoli florets, cleaned and steamed until tender
• Kosher salt and freshly ground black pepper to taste
• 1/2 cup freshly grated Parmesan

1. Position the oven racks so that the top rack is 6 to 8 inches from the top of the oven.
2. Preheat the oven to convection roast at 500F.
3. Bring a large pot of salted water to a boil; add the pasta and boil for 10 to 12 minutes, until al dente.
4. Meanwhile, melt the butter in a large skillet over medium heat.
5. Add the garlic and olive oil.
6. Cook for 1 minute, until the garlic is aromatic, but do not let it brown.
7. Add the shrimp and toss to coat.
8. Pour the shrimp (but not all the garlic mixture) into a shallow baking dish.
9. Sprinkle with the bread crumbs and the lemon juice.
10. Bake for 10 minutes, until the shrimp turn pink and the bread crumbs are browned.
11. Toss the pasta with the remaining olive oil and garlic mixture.
12. Add the tomatoes and the hot, steamed Brussels sprouts.
13. Add salt and pepper to taste.
14. Top with the shrimpbread crumb mixture and sprinkle with the Parmesan.
15. Serve.

shell pasta, butter, garlic, extra virgin olive oil, shrimp, bread crumbs, lemon, tomatoes, brussels, kosher salt, freshly grated parmesan

Taken from www.epicurious.com/recipes/food/views/shrimp-with-garlic-and-lemon-on-pasta-372492 (may not work)