Lemon Garlic Roasted Shrimp

Whether you’re new to the blog or have been a Hungry Ali fan for awhile, you know that Ina Garten is not only my idol, but constant inspiration for my recipes. Because…do I even need to explain why?! She’s perfect.

Oh, and so is her food! Case in point? These beautiful lemon garlic roasted shrimp that were heavily inspired by the Barefoot Contessa herself.

If you’re ever craving seafood or just an excuse to eat a whole bunch of butter, then this recipe has your name all over it. Using simple aromatics like lots of garlic, lemon, crushed red pepper flakes and a whole stick of butta, this recipe is all about simplicity. Garnished with tons of fresh parsley, the only requirement is devouring the shrimp with a good loaf of sourdough bread for sopping up extra garlic butter.

How easy was that?

Lemon Garlic Roasted Shrimp

Adapted and inspired by the amazing Ina Garten's Garlic & Herb Roasted Shrimp recipe

Ingredients

• 2 pounds 13-15 count shrimp, or 10-12 count

• 1 stick butter

• 6 cloves garlic, minced

• 1 teaspoon red pepper flakes

• 1 teaspoon salt

• 1 teaspoon black pepper plus more for finishing

• Zest of one lemon plus juice and slices

• 2 tablespoons fresh parsley, chopped

Directions

Preheat the oven to 400 degrees. Meanwhile, melt butter over low heat in a skillet or saucepan. Add the olive oil, garlic, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.

Arrange  shrimp in one layer in a large skillet or casserole dish with the tails overlapping. Pour the butter mixture evenly over the shrimp. Crack more black pepper over the shrimp. Slice half the zested lemon the ends off the zested lemon and tuck them among the shrimp. Roast for 12 to 15 minutes. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with crusty bread for dipping into the garlic butter.