This is very similar to our classic skillet version, with a few minor changes. Baking the shrimp will free up your stovetop and your attention. We think the artichokes add a nice touch to the dish, but it’s still good without them.
If serving with pasta or rice, be sure to start that early enough so it will all be ready at the same time. We usually begin heating the water for pasta once the garlic is in the butter. If cooking a grain, remember that brown rice takes about 50 minutes and quinoa takes about 30 minutes total.
Easy!
Moderate
Serves:2people
Serving Size:1/2 pound shrimp
This is perfect for the busy professional. Throw everything into a baking dish and let the oven do the work. We use jarred, marinated artichoke hearts instead of water-packed because the flavor is better, in our opinion. Read the labels and buy a brand without artificial ingredients. This makes 2 large servings and up to 4 small servings.
Tools:medium bowl, 8x8-inch baking dish, knife and cutting board, measuring cups and spoons, grater
| Prep Time | |
| 10 minutes |
| Cook Time | Passive Time |
| 15 minutes | 30 minutes (if thawing frozen shrimp) |
|
|
|
Easy!
Moderate
Serves:2people
Serving Size:1/2 pound shrimp
|
This is perfect for the busy professional. Throw everything into a baking dish and let the oven do the work. We use jarred, marinated artichoke hearts instead of water-packed because the flavor is better, in our opinion. Read the labels and buy a brand without artificial ingredients. This makes 2 large servings and up to 4 small servings.
Tools:medium bowl, 8x8-inch baking dish, knife and cutting board, measuring cups and spoons, grater
|
Ingredients
- 1 pound shrimp fresh or frozen
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 2 tablespoons butter
- 6 cloves garlic
- 1/4 cup marinated artichoke hearts (optional)
- 1 lemon
- 1/2 teaspoon dried oregano leaves
- 2 tablespoons Parmesan cheese grated or shredded
- 2 tablespoons chopped parsley (optional)
Servings: people
Units:
Instructions
- Preheat oven to 375°F.
- If using fresh shrimp, peel and clean.* If using frozen shrimp, thaw by placing in a baggie then submerging it in a bowl of warm water for 30 minutes.
- Place shrimp in a medium bowl and season with salt, pepper, and red pepper flakes. Toss and let stand while you continue.
- Put butter in the baking dish, then place dish in the oven to melt butter.
- Mince garlic. When butter has melted but not yet turned brown, remove dish from oven and add garlic. Let stand while you continue.
- Coarsely chop optional artichokes and add to baking dish, along with shrimp, juice from half the lemon, and oregano. Stir.
- Bake in preheated oven (uncovered) 15 minutes, or until shrimp is pink and opaque. Sprinkle Parmesan on top with about 5 minutes left to cook.
- Remove from oven. Garnish with optional parsley and wedges from remaining lemon half if desired.
Recipe Notes
*Tips:
- Shrimp have a “vein” down the back that might be black. Cleaning, or deveining, the shrimp involves removing the shell, making a small incision with a sharp knife along the vein, then pulling it out. This is an optional step. Some grocery stores will shell and clean them for you, often at no extra charge, if you order them in advance.
- If you want more intense lemon flavor, zest the lemon before juicing and add zest as well as juice.
SERVING SUGGESTION:
- Serve with pasta, rice, or a crusty bread. Add a salad or vegetable on the side, and you’ll have an amazingly simple yet delicious meal!
VARIATION:
- Cook in a skillet on the stovetop.
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