Roasted Shrimp with Radish

Instructions

1. 1

   Preheat your oven to 400°F and arrange the quartered radishes on a large baking sheet. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, then roast for 10 minutes until they begin to soften and develop golden edges.

   Tip: Roasting radishes mellows their peppery bite and brings out natural sweetness.

2. 2

   While radishes roast, pat the shrimp dry with paper towels and season both sides with salt, pepper, and red pepper flakes.

   Tip: Dry shrimp ensures better browning and prevents them from steaming.

3. 3

   Remove the baking sheet from the oven and push the radishes to the sides. Add the shrimp in a single layer in the center of the sheet and return to the oven for 5-7 minutes until shrimp begins to turn pink.

   Tip: Don't overcrowd the pan; shrimp cooks quickly and overcooking makes it rubbery.

4. 4

   While shrimp roasts, heat the remaining olive oil and butter in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add the lemon zest and juice.

   Tip: Keep heat moderate to prevent garlic from browning too quickly.

5. 5

   Pour in the white wine and fresh thyme, simmering for 1-2 minutes until slightly reduced.

   Tip: The wine adds depth and acidity that balances the richness of the butter.

6. 6

   Remove the shrimp and radishes from the oven and transfer to a serving bowl. Pour the warm lemon-garlic butter sauce over the top and toss gently to coat everything evenly.

   Tip: Toss gently to avoid breaking the delicate shrimp.

7. 7

   Garnish generously with fresh chopped parsley and serve immediately with crusty bread or over rice if desired.

   Tip: Fresh parsley adds brightness and visual appeal to the finished dish.