Best 8 Garlic Parmesan Shrimp Recipes

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.

GARLIC PARMESAN BAKED SHRIMP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine shrimp, butter, Parmesan cheese, garlic, and oil in a bowl. Stir to combine; pour into a baking dish, spreading out evenly. Top with panko bread crumbs.
• Bake in the preheated oven until shrimp are bright pink, 15 to 18 minutes.

ROASTED SHRIMP AND TOMATOES WITH ROASTED GARLIC PARMESAN #RAGU

Steps:

• Preheat oven to 425°F Cut 1 head cauliflower into florets and spread in one layer on a large rimmed baking sheet. Drizzle with 2 TBSPs of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until cauliflower is tender and golden brown.
• Transfer cauliflower to food processor and add butter. Process, scraping sides of processor as needed, until cauliflower has the texture of smooth grits or polenta. Add about ½ jar of the Ragu Roasted Garlic Parmesan Sauce and pulse to combine. Add additional salt and pepper to taste. Set aside.
• While the cauliflower is roasting, make the polenta. Bring the water to a boil in a medium saucepan over medium high heat. Add the butter. While whisking gently, pour the polenta into the boiling water in a steady stream. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring. Add additional water if polenta gets too thick. Cook polenta for 5-7 minutes over medium heat, stirring occasionally, making sure polenta doesn't get too thick, adding small amounts of water, if necessary.
• Add the remaining Ragu Roasted Garlic Parmesan Sauce and the prepared cauliflower to the cooked polenta and stir well. Cover and keep warm.
• Next, roast the shrimp and tomatoes. Spread the shrimp on a rimmed baking sheet. Add the tomatoes and the garlic to the baking sheet and drizzle 2 TBSPs of olive oil over all. Season with salt and pepper and toss so that the shrimp and tomatoes are coated with the oil and garlic. Roast at 425 degrees F for 7-8 minutes, or until shrimp is cooked through and tomatoes are bursting and starting to char. Remove the shrimp and tomatoes from the oven and add the arugula to the pan. Using tongs, toss the arugula with the hot shrimp and tomatoes so that it wilts slightly.
• To serve, spoon some polenta onto a plate or into a shallow bowl. Top with the shrimp and tomato mixture. Sprinkle with pine nuts and serve.

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.

GARLIC AND PARMESAN SHRIMP FARFALLE

Steps:

• Cook pasta according to package directions.
• While pasta cooks, melt butter in a medium-large sauce pan. Add garlic and saute til tender, but not browned.
• Add shrimp, bay leaf, oregano, and basil to butter and simmer 5-10 minutes until pasta is almost ready.
• Add flour and stir to make a roux. cook 1 minute.
• Add cream and mix well. Stir in parmesean and mix well until creamy.
• Drain pasta reseving 1 cup of the cooking water. Keep warm.
• Add cooking water to sauce and stir with whisk until smoth. Let sauce come to a gentle boil. Season with salt and pepper to taste.
• Mix/ fold in pasta. Serve with garlic toast if desired.

FARFALLE WITH ARTICHOKES & SHRIMP IN PARMESAN GARLIC CREAM S

Steps:

• Cook the farfalle until al dente. While that's boiling, you can chop those artichoke hearts.
• Heat EVOO in medium sized frying pan. Add the artichokes and saute with garlic until heated thoroughly. Add lemon juice and cook for about a minute.
• Add half and half and most of the mint and simmer for another minute. Then add the shrimp and heat through.
• Remove from heat and add approximately half of the parmesan. Season to taste with salt and pepper.
• Toss pasta with the sauce and serve with the remaining mint and parmesan sprinkled on top.

LEMON GARLIC PARMESAN SHRIMP PASTA

Steps:

• 1. In a large pot cook the pasta in boiling water according to package directions. Drain and set aside
• 2. Using a large sauce pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
• 3. Add the shrimp and salt & pepper to taste. Cook until the shrimp starts to turn pink. Add Italian seasoning.. The recipe suggests adding the spinach and cook until wilted. I added the spinach with the next step and found the spinach did not get quite so wilted. Preferred doing it this way.
• 4. Add the pasta back to the pot while still warm with the remaining butter, parmesan and parsley. Add in the spinach. Stir until mixed, the butter is melted and the spinach has wilted
• 5. Add the lemon juice before serving and serve while hot.

LEMON-GARLIC SHRIMP & PARMESAN GRITS RECIPE - (4.6/5)

Steps:

• Cook enough grits for 4 servings as directed on package. When done, whisk in 1 tablespoon butter, the Parmesan cheese, and salt and pepper, to taste. Cover and keep warm. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a medium-large skillet over medium-high heat. Add the shrimp, garlic, and cayenne and cook until the shrimp are done 3 tp 4 minutes, stirring constantly. (May need to reduce the heat a little to keep the garlic from burning.) Remove from the heat and stir in 2 tablespoons water, the lemon juice, and parsley. Season with salt and pepper, to taste. Plate the grits in shallow bowls then top with the shrimp mixture. If desired, serve with lemon wedges.