One of my new year’s resolutions was to cook more at home.  I only had three resolutions, so you wouldn’t think it would be too hard… but I haven’t cooked anything other than mac & cheese or eggs lately.  I’ve been looking for some easy dinner ideas on Pinterest, something that isn’t too complicated and could be easily improvised with what I already had on hand.  This shrimp recipe is exactly what I was looking for!

The steps are super easy, and the shrimp pair great with pasta, rice, couscous, etc.  Since Sam was eating too (he doesn’t like shrimp), I made fettuccine alfredo and added the shrimp to my portion.  For leftovers the next night, I made a quick shrimp omelette.  If I’d had even more leftovers I probably would have made a batch of couscous and broccoli.  Lots of easy options!

The lemon and thyme were great flavors, although I wonder if using frozen shrimp detracted from how much they absorbed the seasoning.  I’m not convinced the roasting was absolutely necessary, although it was certainly easy enough.  Next time it might be quicker just to sauté the shrimp in some butter and add a few lemon wedges and thyme into the pan.  But really, you can’t go wrong with pre-cooked shrimp!  It was excellent with fettuccine alfredo or any other carb – rice, couscous, pasta, etc.  Yum!  I consider this a Pin-Win for sure.

Roasted Lemon Garlic Herb Shrimp

Time: 30 minutes

Cost: $5 or so

Ingredients:

• 1/3 cup olive oil
• 1 lemon, zested then cut into thin slices
• thyme
• sea salt and black pepper
• crushed garlic
• 1 tablespoon butter
• 1 pound shrimp (I used frozen)
• spaghetti/pasta, couscous or rice for serving

Instructions:

1. Preheat oven to 400 degrees F. In an 8×8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn’t drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes.  If it looks like it is getting too brown, remove and proceed to next step.While the mixture is browning in the oven, you can defrost the shrimp and cook the pasta (or whatever carb you’re serving with the shrimp).  I made fettucine and after draining, I poured half a jar of alfredo sauce and let it sit covered until ready to serve.
   
   
   
2. Remove pan from oven, add butter and move it around a little to melt.  Add shrimp, garlic and sliced lemons (don’t squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes – since the shrimp are already cooked, it’s just to warm it all up and let the flavors absorb.  Serve over pasta, couscous or rice (toss with additional extra-virgin olive oil and fresh-squeezed lemon or lemon wedges for serving).

The lemon and thyme were great flavors, although I wonder if using frozen shrimp detracted from how much they absorbed the seasoning.  I’m not convinced the roasting was absolutely necessary, although it was certainly easy enough.  Next time it might be quicker just to sauté the shrimp in some butter and add a few lemon wedges and thyme into the pan.  But really, you can’t go wrong with pre-cooked shrimp!  It was excellent with fettuccine alfredo or any other carb – rice, couscous, pasta, etc.  Yum!

I consider this a Pin-Win for sure.

Yum!  I consider this a Pin-Win for sure.  Once again, Pinterest to the rescue!