Garlic Butter Parmesan Shrimp Bake

Serves: 4 | Prep: 10 min | Cook: 10–12 min

Ingredients:

• 1½ lbs large raw shrimp, peeled and deveined (tail-on or off, your choice)

• 4 Tbsp unsalted butter, melted

• 4 garlic cloves, minced

• ½ cup freshly grated Parmesan cheese (plus more for garnish)

• ½ tsp red pepper flakes (optional, for a gentle warmth)

• 1 tsp Italian seasoning (or a mix of dried oregano, basil, thyme)

• Zest and juice of 1 lemon

• 2 Tbsp fresh parsley, finely chopped, divided

• Salt and black pepper to taste

For Serving:

• Crusty bread, rice, or angel hair pasta

• Lemon wedges

Instructions

1. Preheat & Prep the Sauce
Preheat your oven to 425°F (220°C) . In a small bowl, combine the melted butter, minced garlic, Parmesan cheese, red pepper flakes, Italian seasoning, lemon juice, and half the chopped parsley. Stir into a fragrant paste.

2. Arrange the Shrimp
Spread the shrimp in a single, even layer in a 9×13-inch baking dish or a large cast-iron skillet. If you want less cleanup, line the dish with parchment paper.

3. Coat the Shrimp
Pour the garlic butter Parmesan mixture evenly over the shrimp. Gently toss with a spoon or your hands to make sure each piece is well-coated, then redistribute them in a single layer. Season lightly with salt and pepper—remember Parmesan is salty.

4. Bake
Bake on the middle rack for 8 to 12 minutes, depending on the size of your shrimp. They’re done when they curl, turn pink, and are opaque all the way through. The butter should be bubbling around them and the cheese lightly golden.

5. Finish & Serve
Remove from the oven and immediately sprinkle the fresh lemon zest and remaining parsley over the top. Spoon the melted garlic butter sauce from the pan over the shrimp. Serve right away with crusty bread, over rice, or tossed with angel hair pasta to catch every drop of the sauce.

Tips & Swaps

• Don’t marinate: The lemon juice in the bake will start to “cook” the shrimp if it sits raw in the sauce too long. Pour and bake immediately.

• Add breadcrumbs: For a crispy gratin-like top, mix 2 Tbsp melted butter with ¼ cup panko breadcrumbs and a little more Parmesan. Sprinkle over the shrimp before baking.

• Make it a full sheet pan meal: Toss broccoli florets or halved cherry tomatoes with olive oil and salt, place around the shrimp, and bake together. The veggies will roast as the shrimp cooks.

• Scampi-style: Use this exact preparation but cook the shrimp in a hot skillet over medium-high for 1–2 minutes per side instead of baking.

Let me know if you’d like a side dish to go with it—a simple lemony arugula salad or quick garlic bread both pair beautifully.