Prep time: 15 minutes
Whole time: 30 minutes
1 pound|450 grams peeled and deveined shrimp
three tablespoons olive oil
three tablespoons white wine
1 teaspoon kosher salt, plus extra to style
¼ teaspoon freshly floor black pepper
1 garlic clove, mashed right into a paste
1 lemon, zested and juiced (about three tablespoons recent lemon juice)
Four tablespoons|65 grams unsalted butter, cubed
2 teaspoons finely chopped parsley
crusty bread, to serve
cooked pasta, to serve (non-obligatory)
1. Warmth the oven to 425°F. In a medium bowl, toss the shrimp with the oil, wine, salt, pepper, and garlic. Zest within the lemon and squeeze within the juice. Let sit for 15 minutes.
2. Unfold the shrimp and their marinade on a small sheet tray or a 9-inch-by-13-inch baking dish. Dot the tops of the shrimp with the butter and bake till pink and the butter is effervescent, eight to 10 minutes. Season with a bit extra salt and sprinkle with the parsley. Serve with crusty bread or toss with cooked pasta.
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