Roasted Shrimp with Caramelized Onion and Garlic

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large roasting pan with parchment paper for easy cleanup.

   Tip: A preheated oven ensures even cooking and helps caramelize the vegetables properly.

2. 2

   Arrange the sliced onions evenly across the roasting pan. Drizzle with 2 tablespoons of olive oil, season lightly with salt and pepper, and toss to combine.

   Tip: Spread onions in a single layer so they roast evenly and develop a golden color.

3. 3

   Roast the onions for 12 minutes, stirring halfway through, until they begin to soften and caramelize at the edges.

   Tip: Don't skip stirring—this prevents burning and promotes even browning.

4. 4

   Pat the shrimp dry with paper towels to remove excess moisture. In a bowl, toss the shrimp with the remaining 2 tablespoons of olive oil, minced garlic, thyme, red pepper flakes, salt, and black pepper.

   Tip: Dry shrimp will brown better and achieve a nice sear on the outside.

5. 5

   Remove the pan from the oven and create space in the center. Add the shrimp mixture and dot with butter pieces over the top.

   Tip: The butter adds richness and helps create a light sauce as it melts.

6. 6

   Drizzle the white wine over everything and return the pan to the oven for 10-12 minutes, until the shrimp turn pink and are cooked through.

   Tip: Shrimp cooks quickly—watch closely to avoid overcooking, which makes them tough.

7. 7

   Remove from the oven and immediately squeeze fresh lemon juice over the entire dish. Sprinkle with fresh parsley for color and brightness.

   Tip: Adding lemon at the end preserves its fresh flavor without allowing it to cook away.

8. 8

   Let the dish rest for 2 minutes before serving. Divide among plates and spoon the pan juices over each portion.

   Tip: The resting time allows flavors to meld and makes for a more cohesive dish.