Roasted Shrimp with Pea

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.