GARLIC PARMESAN BAKED SHRIMP
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine shrimp, butter, Parmesan cheese, garlic, and oil in a bowl. Stir to combine; pour into a baking dish, spreading out evenly. Top with panko bread crumbs.
- Bake in the preheated oven until shrimp are bright pink, 15 to 18 minutes.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 10.6 g, Cholesterol 207.5 mg, Fat 21.1 g, Fiber 0.1 g, Protein 22.2 g, SaturatedFat 9.5 g, Sodium 423.1 mg, Sugar 0.1 g
KITTENCAL'S BAKED JUMBO LEMON-GARLIC PARMESAN SHRIMP
You won't find this recipe anywhere else, I developed this using jumbo shrimp and I would strongly advise to use only very large or jumbo for this and leave the tails intact, depending on the size and amount of the shrimp used a small amount of breadcrumb mixture might be left over --- I have listed the cayenne pepper as only optional you may adjust amount to suit heat level or omit, I like to add it in for some heat :)
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 40m
Yield 24-30 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow dish combine the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, seasoned salt and black pepper; set aside.
- In a large bowl whisk together melted butter with 2 tablespoons oil, fresh lemon juice and fresh garlic.
- Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes.
- Lighty grease a jelly-roll pan.
- Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture.
- Place the coated shrimp onto the pan but not touching each other.
- Set oven to 425 degrees (set oven to second-lowest rack).
- Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp).
- Serve with lemon wedges.
KITTENCAL'S EASY LEMON-GARLIC SAUTEED SHRIMP
This is a simple yet delicious shrimp dish, serve it alone with a crusty French baguette bread to dip in the sauce and a side salad, or serve it over cooked fettuccine or rice --- make certain to completely dry the shrimp with paper towels before using in the recipe, feel free to add in a pinch of your favorite dried herbs and omit the fresh parsley --- servings will yield 3-4 but may easily be increased.
Provided by Kittencalrecipezazz
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil and butter over medium-high heat; add in garlic and cayenne pepper, saute stirring for about 2 minutes or until softened.
- Add in wine and bring to a boil over medium heat; simmer uncovered until reduced by at least half.
- Add in shrimp then drizzle the juice of 1 lemon over the shrimp; stir until the shrimp turn translucent (about 2-3 minutes (this will not take long cook only until the shrimp turn pink over cooking will make them tough and rubbery) season with salt and fresh ground black pepper to taste.
- Immediately remove the pan from the heat then sprinkle with fresh parsley.
BUTTERFLIED BAKED JUMBO SHRIMP
A wonderful dish using a combination of four fresh herbs, fresh bread crumbs, garlic and butter. Serve on a bed of arugula tossed with olive oil and lemon juice. Original recipe from Wolfgang Puck of the Food Network.
Provided by Marie
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Spread bread crumbs on baking sheet and toast in oven until golden brown, about 10 minutes.
- Remove from oven and cool.
- Raise oven temperature to 500°.
- Butterfly shrimp, then turn the shrimp over and make 3 small shallow slits horizontally across the shrimp being careful not to cut all the way through to prevent shrimp from curling during cooking.
- Season with salt and pepper and set aside.
- Mix together oregano, thyme, parsley, basil and garlic and add to the bread crumbs along with salt and pepper.
- Brush baking dish with some of the melted butter, coating the bottom well.
- Dip the shrimp in the butter, opened side down, then dredge in the crumb mixture, pressing so they stick.
- Place shrimp, bread crumb side up in baking dish in one layer.
- Drizzle the tops with a little more of the melted butter.
- Bake for about 5 minutes or until shrimp are cooked and bread crumbs are browned.
- Toss arugula with olive oil and lemon juice and season with salt and pepper.
- Divide among 4 plates and place 4 shrimp around pile of arugula.
- Drizzle with more butter and serve with lemon wedges.
Nutrition Facts : Calories 505.6, Fat 33.1, SaturatedFat 16.2, Cholesterol 91.2, Sodium 740.8, Carbohydrate 41.6, Fiber 3.2, Sugar 4, Protein 11.6
LEMON-GARLIC SHRIMP WITH BOW TIE PASTA
This is my favorite way to make shrimp because using the marinade in the sauce carries the shrimp flavor through the entire dish. Wine, garlic and lemon are the main flavors, but with a slight kick. You can skip flouring the shrimp if you want, and go straight to frying them, but you might want to thicken your sauce with a little cornstarch. I like serving these with a nice juicy, grilled rib-eye, but it could also be a main dish. Prep time includes time to marinate shrimp.
Provided by Tee Lee
Categories Lemon
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl or large plastic zip-tip bag, combine all marinade ingredients, mix well, add shrimp and let sit 20-30 minutes, stirring or flipping bag occasionally.
- When shrimp are almost done marinating, start cooking the pasta accoring to directions on the package.
- Meanwhile, combine flour and paprika (if using) on a large plate or in a large plastic zip-top bag, lightly coat shrimp with flour mixture.
- Reserve the marinade.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the shrimp about 2 minutes on each side, or until cooked through. (The flour coating may not be crispy, but that okay, most of it will come off of the shrimp and thicken the pasta sauce.).
- Set cooked shrimp aside.
- Add butter and marinade to pan and bring to a boil for 5 minutes, stirring frequently.
- Return shrimp to pan, stir well, reduce heat to medium, and add milk.
- Stirring well, cook about 3-4 minutes or until sauce has thickened. (If you don't use the flour, you may want to thicken now with a cornstarch and water mixture).
- Add parmesan cheese and parsley, stir to combine.
- Add cooked pasta and stir well to completely coat with sauce.
- Serve hot.
GARLIC AND PARMESAN SHRIMP FARFALLE
Make and share this Garlic and Parmesan Shrimp Farfalle recipe from Food.com.
Provided by Annas_Mom_Erin
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- While pasta cooks, melt butter in a medium-large sauce pan. Add garlic and saute til tender, but not browned.
- Add shrimp, bay leaf, oregano, and basil to butter and simmer 5-10 minutes until pasta is almost ready.
- Add flour and stir to make a roux. cook 1 minute.
- Add cream and mix well. Stir in parmesean and mix well until creamy.
- Drain pasta reseving 1 cup of the cooking water. Keep warm.
- Add cooking water to sauce and stir with whisk until smoth. Let sauce come to a gentle boil. Season with salt and pepper to taste.
- Mix/ fold in pasta. Serve with garlic toast if desired.
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