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1 lb of large shrimp, peeled and deveined

1 tablespoon of pure olive oil

2 tablespoons of garlic, finely chopped

1 1/2 cups of white wine, some prefer a sweet wine

1/2 fresh lemon, Juice only

1 teaspoon of Italian seasoning

1/2 cup of softened butter

1 tablespoon of parsley

1/2 cup of grated Parmesan cheese

Salt to taste

Black pepper to taste


Preheat your oven to 350°F (175°C).

In a skillet, heat the olive oil over medium heat. Saute the garlic until it is tender.

Add the shrimp and cook until they are just pink, 2-3 minutes. Do not overcook as they will continue cooking in the oven.

Remove the shrimp from the skillet and arrange them in a baking dish.

Using the same skillet, add the white wine, lemon juice and Italian seasoning. Bring the mixture to a boil and simmer for 7-10 minutes or until it reduces by half.

Slowly add chunks of the softened butter, stirring well to incorporate into the sauce. Once all the butter is melted, pour the sauce over the shrimp in the baking dish.

Sprinkle the shrimp with chopped parsley and grated parmesan cheese. Season with salt and pepper to taste.

Bake the shrimp in the preheated oven for about 10-12 minutes or until the shrimp are cooked through and the cheese is melted.

Remove from the oven and let it cool for a few minutes.

See also  Creole-Style Shrimp and Sausage Gumbo

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