This tasty one-pan Rosemary Garlic Shrimp in a garlic-butter sauce with lemon & fresh herbs is just so ridiculously easy to prepare
You’ll be amazed at the flavor you can get from combining such few ingredients and with minimal effort, you can get this tasty meal on the table in no time at all!
Gather together one 4 ounce stick of butter, 2 lemons, 6 cloves of garlic (is there ever enough??) and 2 large fresh rosemary sprigs
Preheat your oven to 375 F
Place the stick of butter on a sheet pan to melt as the oven heats up
Finely chop the rosemary and slice both the peeled garlic and lemons
I told you this was easy shrimp… I even bought 2 pounds of shrimp that was shelled and deveined for me
Place the lemon slices over the melted butter on the sheet pan
After that, add the sliced garlic to the pan
Now place the shrimp uniformly over the lemons and garlic
We’re ready to rock ‘n roll!
Once every shrimp is nestled down in the pan, let’s season ’em up
Sprinkle with the chopped rosemary, kosher salt and black pepper
Pop your tray into the oven for 5 minutes
At 5 minutes, flip every shrimp
Yep… every last one of them
My shrimp weren’t jumbo, so they were cooked through at 10 minutes
What’s the difference between jumbo and extra large shrimp???
Jumbo shrimp are designated as “U/25.” This means you’re getting less than 25 shrimp per pound. Meanwhile, extra large shrimp are designated as “26/30, ” which means you’re getting between 26-30 shrimp per pound. However, either size will work fine for this recipe, you’ll just have to monitor the cooking time
If you have big ol’ chubby shrimp, good for you!
But you’ll want to cook them an additional minute or two
The basic rule of thumb for cooking shrimp is that they should be opaque and firm
Take one out and try it
You’re the cook!
You deserve an extra shrimp
Toss the shrimp around with the butter, lemons and garlic and sprinkle with chopped, fresh parsley & crushed red pepper
Now let’s talk about the end product
What you have here is a tray of shrimp that will lend itself wonderfully to an appetizer table
Or serve next to some crusty bread, or serve over your favorite pasta
To sum it up, it’s your choice. No matter what, it’ll taste great
We pinky promise!
If you’re looking for an easy surf and turf, check out our Pan Seared Strip Steaks
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Simply Sunday's ~ Easy Rosemary Garlic Shrimp
One 4 ounce stick of butter
6 cloves of garlic
2 large fresh rosemary sprigs
Kosher salt and black pepper to taste
2 pound of shelled, de-veined shrimp
Fresh chopped parsley and crushed red pepper for serving
Preheat your oven to 375 degrees and place the stick of butter on a sheet pan to melt as the oven heats up
Next, finely chop the rosemary and slice both the peeled garlic and lemons; place the lemon slices and garlic over the melted butter on the sheet pan; place the shrimp uniformly over the lemons and garlic
Once every shrimp is nestled down in the pan, sprinkle with the chopped rosemary, kosher salt and black pepper
Pop your tray into the oven for 5 minutes; at 5 minutes, flip every shrimp and cook for 5 minutes more. Finally, the shrimp are cooked through when they are opaque and firm
Toss the shrimp around with the butter, lemons and garlic and sprinkle with chopped, fresh parsley & crushed red pepper if desired
Tools used to make this recipe
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