Let’s Cook! – July 17, 2025
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LINDA HOSKINS
Recently I tried a new recipe “Alfredo Shrimp Scampi Dump Dinner”, and I was blown away by how easy it was to make and just how good it was! I’m talking about “I’ll make this for company” good!
ALFREDO SHRIMP SCAMPI
DUMP DINNER
4-6 servings
4 Tbsp Butter, cut into 1/2” cubes, plus more
12 oz rotini pasta
1 lb. medium shrimp, deveined and peeled
2 cups chicken broth
1/4 tsp red pepper flakes
2 cloves garlic, minced
Zest of half a lemon
Salt to taste
Pepper to taste
1/2 grated Parmesan cheese
1/3 cup fresh parsley, chopped
1/2 cup heavy cream, warmed
Preheat the oven to 425 degrees. Grease the bottom and sides of a 9×13 dish with butter. Spread uncooked rotini in the bottom of the dish. Scatter shrimp over. Sprinkle cubes of butter over evenly. Pour in the broth, no need to stir. Sprinkle on the red pepper flakes, garlic, lemon zest, salt and pepper. Cover tightly with foil. Bake for 25 minutes or until pasta is al dente.
In a small bowl, toss the Parmesan and parsley. When the pasta is done, stir in the warmed cream, top with the Parmesan cheese mixture.
I have a couple notes about the above recipe. I did not have fresh parsley on hand, so I used dried parsley. If you do not have a lemon to zest, you can use bottled lemon juice. Sprinkle a little bit over the dish. I do strongly recommend the lemon zest, it really adds to the flavor without being overpowering. When I made this dish, it took a little over 30 minutes to get the pasta done, so allow for extra time. In case you aren’t sure what heavy cream is, it’s usually labeled as whipping cream.
Serve a salad and crusty bread with this dish and you have a sumptuous meal!
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy Cooking!
