Rosemary and Garlic Roasted Shrimp
Author: Nicole
Ingredients
  • 4 tablespoons unsalted butter, cubed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced garlic (~ 6 to 8 cloves)
  • 2 teaspoons minced fresh rosemary
  • ½ teaspoon crushed red pepper flakes (or to taste)
  • Kosher salt and freshly ground black pepper
  • ¼ cup dry white wine
  • 1 large lemon, zested and juiced
  • 1 large lemon, sliced in rounds (6 to 7 rounds)
  • 1-1/2 pounds extra large or jumbo shrimp, peeled and deveined, tails on
  • ½ teaspoon flaky sea salt (such as Maldon)
  • For serving: crusty bread, rice or pasta
Instructions
  1. Preheat the oven to 400°F.
  2. In a medium (10-inch) sauté pan or skillet, melt butter over low heat.
  3. Add olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt and ½ teaspoon black pepper. Stir and cook over low heat for one minute.
  4. Remove from heat and stir in white wine and zest from one lemon. Squeeze juice from this lemon and reserve.
  5. Slice second lemon in rounds and arrange in one layer on bottom of a large (12-inch) round ovenproof sauté pan (or similarly sized baking dish).
  6. Arrange shrimp snugly in one layer with only the tails overlapping on top of lemon slices. Pour butter mixture over shrimp.
  7. Roast for 12 to 15 minutes in oven, just until the shrimp are firm, pink, and cooked through.
  8. Pour reserved lemon juice over cooked shrimp. Sprinkle with flaky sea salt and freshly ground pepper.
  9. Serve hot with crusty bread, rich or pasta.
Recipe by Riegl Palate at https://www.rieglpalate.com/rosemary-and-garlic-roasted-shrimp/