Roasted Shrimp with Pea
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Here's a recipe I absolutely love making on busy weeknights because it comes together in just 35 minutes from start to table. Roasted shrimp with peas is my go to when I want something elegant but totally effortless. The shrimp cooks quickly while staying tender and juicy, and the fresh peas add such a lovely sweetness and bright pop of color. Plus, peas are packed with plant based protein and fiber, making this dish feel indulgent without being heavy. Garlic, butter, fresh herbs, and a splash of white wine create this incredible pan sauce that brings everything together beautifully. Best of all, it's budget friendly and uses simple ingredients you probably already have on hand.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 473 mlfresh or frozen peas
- 5garlic cloves(minced)
- 4 tablespoonsunsalted butter
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsolive oil
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonfresh thyme
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1shallot(thinly sliced)
- 59 mlwhite wine
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Having your oven preheated ensures the shrimp cooks evenly and develops a light golden exterior.
- 2
Pat the shrimp dry with paper towels and toss them with olive oil, salt, pepper, and red pepper flakes in a bowl.
Tip: Drying the shrimp prevents them from steaming and helps achieve better browning during roasting.
- 3
Spread the seasoned shrimp on the prepared baking sheet in a single layer. Distribute the minced garlic and sliced shallots evenly around the shrimp.
Tip: Don't overcrowd the pan; if needed, use two baking sheets so the shrimp roast rather than steam.
- 4
Roast in the preheated oven for 8-10 minutes until the shrimp just turn pink and opaque throughout.
Tip: Shrimp cook quickly, so watch carefully to avoid overcooking, which makes them tough and rubbery.
- 5
While the shrimp are roasting, warm a medium saucepan over medium heat and add 2 tablespoons of butter. When melted, add the peas and thyme, stirring occasionally for 4-5 minutes until heated through.
Tip: Cook the peas separately to maintain their bright green color and tender texture.
- 6
Remove the roasted shrimp from the oven and scatter the cooked peas over the top. Drizzle the white wine over everything.
Tip: Adding wine after roasting prevents the shrimp from becoming too acidic during cooking.
- 7
Return the baking sheet to the oven for 2 minutes to bring everything together, then remove and top with the remaining 2 tablespoons of cold butter and fresh lemon juice.
Tip: Adding cold butter at the end creates a silky sauce that coats the shrimp beautifully.
- 8
Garnish with fresh chopped parsley and serve immediately while hot, with crusty bread on the side to soak up the luscious pan juices.
Tip: Serve straight from the baking sheet for a rustic, elegant presentation that impresses guests.
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