30 fresh or frozen small shrimp
3 tablespoons olive oil
1 large onion, diced
6 cloves garlic, minced
1/2 tablespoon dried oregano
3 (6 ounce) cans tomato paste
1 1/2 cups chopped fresh basil
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 cup chopped fresh parsley
1 teaspoon dried marjoram
1/2 teaspoon dried parsley
2 tablespoons lemon juice
salt to taste
ground black pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix butter, olive oil, onion, garlic, oregano, tomato paste and basil. Mash well to keep mixture moistened. Shape mixture into a large rectangle about 5 inches in diameter. Fold over sides to seal. Arrange shrimp in a single layer on a baking sheet (baking pan paper does not matter).
Dust shrimp with edible seasoning to taste.
Bake uncovered in preheated oven for 15 minutes, or until shrimp are firm.
While shrimp are still warm, finish cooking pasta and sprinkle with basil. Add lemon juice, parsley, marjoram, parsley, oregano, lemon juice, salt, oregano, parsley, marjoram, parsley, herbs and salt. Spoon mixture over shrimp.
Assemble: Beat butter, olive oil, onion garlic, oregano, tomato paste, basil, lemon juice, salt, oregano, parsley, marjoram, parsley, basil, lemon juice, mustard, seasoning packet, and seasoning packet into medium bowl. Mix pasta, shrimp and salad dressing; spoon over shrimp in pan. Drizzle lemon juice over shrimp. Sprinkle with salt.
Cover pan tightly with foil. Heat olive oil in medium saucepan and heat to 350 degrees F (175 degrees C). Place pan in hot oil, stirring frequently, until steam is coming from oil. Pour mustard over thickened shrimp. Place pan in hot oil for 2 minutes.
Mash basil in small bowl. Place lemon juice over tomato paste. Sprinkle with marjoram and salt.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Stir shrimp to coat with lemon juice. Lightly coat the top of the shrimp with nonstick spray.
Remove rim of pan and cook on medium-high heat until pink and opaque (at this point, cooking time can be modified by using food processor or by 1/4 cup of water at a time). Place shrimp on a piece of wax paper and pour marinara sauce over them. Mix well and sprinkle with lemon juice. Serve them hot or cold.