Kittencals Baked Jumbo Lemon Garlic Parmesan Shrimp Food

LEMON SPAGHETTI WITH JUMBO SHRIMP

Steps:

• For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
• For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.
• While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.

GARLIC-PARMESAN SHRIMP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray.
• Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat.
• Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top.
• Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes.

KITTENCAL'S EASY LEMON-GARLIC SAUTEED SHRIMP

Steps:

• Heat olive oil and butter over medium-high heat; add in garlic and cayenne pepper, saute stirring for about 2 minutes or until softened.
• Add in wine and bring to a boil over medium heat; simmer uncovered until reduced by at least half.
• Add in shrimp then drizzle the juice of 1 lemon over the shrimp; stir until the shrimp turn translucent (about 2-3 minutes (this will not take long cook only until the shrimp turn pink over cooking will make them tough and rubbery) season with salt and fresh ground black pepper to taste.
• Immediately remove the pan from the heat then sprinkle with fresh parsley.

KITTENCAL'S BAKED JUMBO LEMON-GARLIC PARMESAN SHRIMP

Steps:

• In a shallow dish combine the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, seasoned salt and black pepper; set aside.
• In a large bowl whisk together melted butter with 2 tablespoons oil, fresh lemon juice and fresh garlic.
• Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes.
• Lighty grease a jelly-roll pan.
• Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture.
• Place the coated shrimp onto the pan but not touching each other.
• Set oven to 425 degrees (set oven to second-lowest rack).
• Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp).
• Serve with lemon wedges.

LEMON GARLIC BAKED SHRIMP

Steps:

• Pre-heat oven to 450 degrees.
• Slice garlic very thin; shell shrimp; chop parsley.
• Bake garlic in oil in a small baking dish for 5 min.or until lightly colored.
• Add shrimp, 1 tbsp.lemon juice, salt and pepper to taste.Toss to combine.
• Bake until shrimp are just cooked through, about 6-8 minutes.
• Stir in rest of lemon juice.
• Sprinkle parsley over all; serve with crusty bread.

LEMON-GARLIC SHRIMP

Steps:

• Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
• Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

BUTTERFLIED BAKED JUMBO SHRIMP

Steps:

• Preheat oven to 400°.
• Spread bread crumbs on baking sheet and toast in oven until golden brown, about 10 minutes.
• Remove from oven and cool.
• Raise oven temperature to 500°.
• Butterfly shrimp, then turn the shrimp over and make 3 small shallow slits horizontally across the shrimp being careful not to cut all the way through to prevent shrimp from curling during cooking.
• Season with salt and pepper and set aside.
• Mix together oregano, thyme, parsley, basil and garlic and add to the bread crumbs along with salt and pepper.
• Brush baking dish with some of the melted butter, coating the bottom well.
• Dip the shrimp in the butter, opened side down, then dredge in the crumb mixture, pressing so they stick.
• Place shrimp, bread crumb side up in baking dish in one layer.
• Drizzle the tops with a little more of the melted butter.
• Bake for about 5 minutes or until shrimp are cooked and bread crumbs are browned.
• Toss arugula with olive oil and lemon juice and season with salt and pepper.
• Divide among 4 plates and place 4 shrimp around pile of arugula.
• Drizzle with more butter and serve with lemon wedges.

LEMON-GARLIC BAKED SHRIMP

Steps:

• Preheat oven to 450°F.
• Thinly slice garlic and shell shrimp. Very coarsely chop parsley. In an 8-inch round shallow baking dish bake garlic in oil in middle of oven 5 minutes, or until garlic is lightly colored. Add shrimp, 1 tablespoon lemon juice, and salt and pepper to taste and toss to combine. Bake shrimp, turning them once, until just cooked through, 6 to 8 minutes. Stir in remaining tablespoon lemon juice.
• Sprinkle parsley over shrimp and serve with bread.

KITTENCAL'S LEMON SHRIMP SCAMPI WITH ANGEL HAIR PASTA

Steps:

• Melt butter in a large skillet over medium heat.
• Add in green onions, garlic, lemon zest, lemon juice and chili flakes; cook for about 2 minutes, stirring constantly.
• Reduce the heat to medium and add in the shrimp; cook stirring for about 5 minutes or until the shrimp turns pink.
• Season with salt and lots of black pepper and stir in parsley.
• Toss with the cooked angel hair pasta.
• Sprinkle with parmesan cheese.
• Delicious!