Rosemary and Garlic Roasted Shrimp
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
- 1/2 teaspoon crushed red pepper flakes or to taste
- Kosher salt and freshly ground black pepper
- 1/4 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
- 1/2 teaspoon flaky sea salt such as Maldon
- For serving: crusty bread rice or pasta
Instructions
- Preheat the oven to 400°F.
- In a medium (10-inch) sauté pan or skillet, melt butter over low heat.
- Add olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir and cook over low heat for one minute.
- Remove from heat and stir in white wine and zest from one lemon. Squeeze juice from this lemon and reserve.
- 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).
- Arrange shrimp snugly in one layer with only the tails overlapping on top of lemon slices. Pour butter mixture over shrimp.
- Roast for 12 to 15 minutes in oven, just until the shrimp are firm, pink, and cooked through.
- Pour reserved lemon juice over cooked shrimp. Sprinkle with flaky sea salt and freshly ground pepper.
- Serve hot with crusty bread, rich or pasta.
