This is a relatively quick and easy recipe, especially if you buy shrimp that are already peeled and deveined. This dish tastes a lot like the shrimp scampi pasta dish that you would have in an authentic Italian restaurant, minus the pasta. Roasting the shrimp is such a nice, hands off way to cook it, producing firm and flavorful shrimp. This dish is supposed to have that garlic punch but you can tone down the garlic if it’s too much for your tastes. This can be served with just the bread, as the recipe suggests, making a nice appetizer. As a dinner it could be served with a side of angel hair pasta or thin spaghetti, or a side of my Tuscan Beans (see recipe on this site), or just with a great Ceaser Salad.
TIPS: Try to not overcook the shrimp as they can get tough. You may have to adjust the cooking time based on your oven after you make it the first time, to be sure the shrimp are fully cooked, but not overcooked.
Garlic and Herb Roasted Shrimp
Ingredients
- 8 Tbsp (1 stick) unsalted butter
- 2 Tbsp olive oil
- 2 Tbsp minced garlic (4-6 cloves)
- 2 tsp fresh rosemary leaves minced
- 1/4 tsp red pepper flakes
- Kosher salt and ground pepper
- 1 lemon
- 2 lbs large shrimp peeled and deveined with tails on
- 1 tsp coarse sea salt
- 4 slices thick crusty bread, toasted
Instructions
- Preheat oven to 400 degrees.
- In a medium sized sauté pan, melt butter over medium heat. Add olive oil, garlic, rosemary, red pepper flakes, 1 tsp kosher salt and 1/2 tsp black pepper and cook over low heat just for 1 minute, until garlic is fragrant. Off heat, zest half of the lemon and add zest into the butter mixture and stir to combine.
- Meanwhile, in a large 12-inch skillet (or 10×13 shallow baking dish) arrange shrimp snugly in one layer, side by side with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with sea salt and a pinch of pepper. Cut one half of the lemon into 5 thin slices and tuck them among the shrimp. Place skillet in oven and roast for 12-15 minutes, just until the shrimp are firm, pink and cooked through. Remove from oven.
- Squeeze the remaining half of the lemon over the shrimp. Serve with hot toasted bread to dip into the garlic butter.
- Enjoy!