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My go-to "quick but impressive" dinner has to be these buttery shrimp tossed with parmesan and garlic. They've totally changed my weeknight routine - juicy shrimp wrapped in a fragrant, herby coating and topped with rich parmesan. Once I figured out how fast they come together, I started making them for everything from rushed family meals to surprise guests. What's awesome? Everyone thinks you've slaved away all afternoon, but really your oven's doing almost all the work.
I whipped these up for some friends who dropped by last week, and they couldn't stop asking how I made them taste so good with barely any ingredients. It all comes down to that perfect mix of real garlic and proper parmesan.
Key Components
- Uncooked Shrimp: Go for jumbo or large sizes that are already cleaned and peeled to save time. Don't worry if you only have frozen ones - they work great too
- Real Garlic: Skip the jar stuff or powder - only freshly minced cloves will give you that amazing flavor punch
- Genuine Parmesan: Try to grab a block of Parmigiano-Reggiano and grate it yourself. The stuff in the green container just won't melt right
- Good Olive Oil: Forms the foundation of your flavor mix and keeps the shrimp moist during cooking
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Step-by-Step Process
- Flavor Mix:
- Stir together your olive oil with minced garlic cloves. Throw in your dried herbs and some fresh lemon zest. Add kosher salt and black pepper. Whisk everything until it's fully blended. You'll know it's right when it smells amazing.
- Getting Shrimp Ready:
- Mix your shrimp through the flavor blend until they're coated all over. Put them in the fridge covered for 1-3 hours. Don't go longer or the citrus starts breaking down the shrimp too much. Pull them out about 15 minutes before cooking time. Mix in your freshly grated cheese.
- Oven Time:
- Spread shrimp out on a baking tray with some room between each one. Make sure they're not touching. Bake at 400°F for around 8 minutes. Keep an eye on them as they cook super fast. You'll know they're done when they turn pink and curl slightly.
I stumbled on this cooking method when I was looking for ways to make shrimp during cold months when I couldn't use my grill. Turns out roasting them in a hot oven gives even better results!
Heat Is Key
You need that really hot oven at 400°F to get the outside slightly crisp while keeping the inside soft and juicy. I've tried other temperatures but always come back to this one for the best results.
Picking The Right Shrimp
Bigger shrimp hold up much better in the oven. They don't dry out as quickly as small ones. I usually go for ones labeled 16-20 per pound for this dish.
Ways To Serve
These shrimp work with almost anything. My family loves them tossed with thin spaghetti, but they're just as good with some crusty bread to soak up all that garlicky oil or thrown on top of some greens for a hearty salad.
Prep Ahead Tricks
You can get the shrimp sitting in their marinade earlier in the day, then just sprinkle on the cheese and pop them in the oven right before dinner time.
I'm still surprised each time I make these at how something this simple turns out so fancy-tasting. They've rescued me from many dinner emergencies and boring weeknights, showing that sometimes the tastiest foods just need a few quality ingredients treated right.
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Frequently Asked Questions
- → Can frozen shrimp be used?
- Absolutely, just let them thaw overnight in the fridge before cooking.
- → Is marinating for more than 3 hours okay?
- Not really. The acid in the marinade can start 'cooking' the shrimp if left too long.
- → What's good to pair with it?
- Try it over pasta, rice, or serve with crusty bread to soak up all the flavors.
- → Can I prep it in advance?
- You can marinate early, but wait to cook until you're ready to eat for the best outcome.
- → How can I tell if the shrimp are ready?
- They're cooked through when they're pink, firm, and curl into a loose 'C' shape.