Roasted Shrimp with Pea
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent garlic-infused shrimp paired with sweet garden peas, finished with a bright lemon and herb butter sauce that makes this elegant dish both simple and unforgettable.
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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