Switch up your meatball protein with shrimp to enjoy seafood in a unique way!

Shrimp Scampi Meatballs

Preheat oven to 375 degrees. Line a large rimmed baking pan with foil; lightly spray with nonstick cooking spray, set aside.

Pat shrimp dry with paper towels. Place in food processor. Cover and pulse until coarsely chopped. Place shrimp in a large bowl. Gently combine beaten egg, bread crumbs, white onion, lemon zest, Old Bay, and black pepper. 

Shape mixture into balls with 1-1/4-inch scoop or moistened hands. Place meatballs on prepared baking sheet about 1-inch apart. Bake for 4 to 8 minutes, turning once halfway through until internal temperature reaches 145 degrees. Drain on paper towels.

To cook meatballs in a skillet, spray a large nonstick skillet with Hy-Vee nonstick cooking spray. Working in batches, cook meatballs in skillet over medium heat for 4 to 8 minutes, turning often. Drain on paper towels.

For sauce: Heat sauce in large saucepan. Add meatballs and 5 cups hot cooked linguine; toss and heat until warm. Garnish with chopped parsley and lemon slices, if desired. 