Roasted Shrimp with Cabbage

Instructions

1. 1

   Preheat your oven to 425°F. Pat the shrimp dry with paper towels to ensure they roast evenly and develop a golden exterior.

   Tip: Dry shrimp will caramelize better and won't steam in their own moisture.

2. 2

   Toss the cabbage wedges and red onion slices with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet and roast for 12 minutes until the edges start to char.

   Tip: Arrange cabbage cut-side down for maximum browning and crispiness.

3. 3

   While the cabbage roasts, combine the minced garlic, remaining 2 tablespoons olive oil, lemon zest, red pepper flakes, salt, and pepper in a small bowl.

   Tip: This flavor paste will coat the shrimp beautifully during roasting.

4. 4

   After 12 minutes, remove the baking sheet and push the cabbage to the sides. Add the shrimp in a single layer in the center of the sheet.

   Tip: Leave space between shrimp pieces so they roast rather than steam.

5. 5

   Spread the garlic-oil mixture evenly over the shrimp, scatter thyme sprigs over everything, and return to the oven for 10-12 minutes until the shrimp are pink and cooked through.

   Tip: Shrimp cook quickly; don't overcook or they'll become tough and rubbery.

6. 6

   Remove the baking sheet from the oven and drizzle the lemon juice and white wine over the shrimp and cabbage. Add butter in small pieces and stir gently to coat everything.

   Tip: The residual heat will melt the butter and create a light, flavorful glaze.

7. 7

   Transfer to a serving platter, garnish with fresh thyme if desired, and serve immediately while still warm.

   Tip: This dish pairs wonderfully with crusty bread to soak up the pan juices.