Best 8 Garlic Parmesan Shrimp Recipes

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Indulge in a culinary delight with ourGarlic Parmesan Shrimp recipe, a tantalizing dish that combines the succulent flavor of shrimp with the richness of garlic and Parmesan cheese. This delectable dish features juicy shrimp sautéed in a luscious garlic butter sauce, infused with the aromatic flavors of garlic, white wine, and lemon juice. The shrimp are then generously coated in a Parmesan cheese crust, creating a crispy golden exterior that perfectly complements the tender interior.

Accompanying this main course are two enticing side dishes: a classic Caesar salad and a refreshing lemon orzo pasta salad. The Caesar salad offers a crisp and refreshing contrast to the richness of the shrimp, featuring crisp romaine lettuce tossed in a creamy Caesar dressing, topped with Parmesan cheese and croutons. The lemon orzo pasta salad provides a light and tangy accompaniment, with tender orzo pasta tossed in a zesty lemon vinaigrette, complemented by fresh herbs and vegetables.

Whether you're hosting a dinner party or simply seeking a satisfying meal, this Garlic Parmesan Shrimp with Caesar salad and lemon orzo pasta salad is sure to impress. The combination of flavors and textures in this dish creates a harmonious symphony that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC-PARMESAN SHRIMP



Garlic-Parmesan Shrimp image

Delicious crispy shrimp coated in a bread crumb-Parmesan mixture. My family can't get enough of it! I would suggest doubling the recipe if you have very large eaters because this is addictive! Serve with pasta and salad.

Provided by Perri

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 7

nonstick cooking spray
1 cup dry bread crumbs
1 cup shredded Parmesan cheese
2 tablespoons dried parsley
1 ½ teaspoons garlic powder
1 pound large shrimp, peeled and deveined
2 tablespoons butter, melted, or more to taste

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.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 21.2 g, Cholesterol 202.2 mg, Fat 13.7 g, Fiber 1.5 g, Protein 30.1 g, SaturatedFat 7.7 g, Sodium 779.4 mg, Sugar 2 g

GARLIC PARMESAN BAKED SHRIMP



Garlic Parmesan Baked Shrimp image

While teaching my 6-year-old how to cook, we came up with this simple baked shrimp recipe we could do together. It turned out to be a hit!

Provided by Katherine Durham

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 6

1 pound uncooked medium shrimp, peeled and deveined
¼ cup melted butter
¼ cup grated Parmesan cheese
4 cloves garlic, minced
2 tablespoons olive oil
½ cup panko bread crumbs

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.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 10.6 g, Cholesterol 207.5 mg, Fat 21.1 g, Fiber 0.1 g, Protein 22.2 g, SaturatedFat 9.5 g, Sodium 423.1 mg, Sugar 0.1 g

ROASTED SHRIMP AND TOMATOES WITH ROASTED GARLIC PARMESAN #RAGU



Roasted Shrimp and Tomatoes With Roasted Garlic Parmesan #Ragu image

Ragú® Recipe Contest Entry. Roasting the shrimp so that they're slightly caramelized really brings out their sweetness and rich flavor. The cauliflower and tomatoes are also roasted to add more depth to this easy dish that looks like you've spent hours preparing! Ragu's Roasted Garlic and Parmesan Sauce is perfect to round out the flavors and add a rich, cheesy taste!

Provided by Laureen P.

Categories     Sauces

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 head cauliflower
4 tablespoons olive oil, divided
1 (16 ounce) jar Ragú® Pasta Sauce, roasted garlic parmesan cheese, divided
3/4 cup uncooked polenta (cornmeal)
1 3/4 cups water (plus more if needed)
1 tablespoon butter
1 lb shrimp, extra large, peeled, deveined
10 ounces cherry tomatoes
3 garlic cloves, minced
2 cups baby arugula, packed
2 tablespoons pine nuts, toasted

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



Kittencal's Baked Jumbo Lemon-Garlic Parmesan Shrimp image

You won't find this recipe anywhere else, I developed this using jumbo shrimp and I would strongly advise to use only very large or jumbo for this and leave the tails intact, depending on the size and amount of the shrimp used a small amount of breadcrumb mixture might be left over --- I have listed the cayenne pepper as only optional you may adjust amount to suit heat level or omit, I like to add it in for some heat :)

Provided by Kittencalrecipezazz

Categories     < 60 Mins

Time 40m

Yield 24-30 serving(s)

Number Of Ingredients 13

1 1/2 cups dry breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon garlic powder (can use 1 teaspoon)
1/2 teaspoon seasoning salt (can use more salt if desired) or 1/2 teaspoon white salt (can use more salt if desired)
1/2 teaspoon ground black pepper or 1/2 teaspoon lemon pepper
1/8 teaspoon cayenne pepper (optional or to taste)
6 tablespoons melted butter, slightly cooled
2 tablespoons oil
3 tablespoons fresh lemon juice
2 large fresh garlic cloves (very finely minced, about 1 tablespoon, must be very finely minced or use 1 teaspoon garlic powder)
24 -30 jumbo fresh shrimp (peeled and deveined leaving tails intact)
lemon wedge

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



Garlic and Parmesan Shrimp Farfalle image

Make and share this Garlic and Parmesan Shrimp Farfalle recipe from Food.com.

Provided by Annas_Mom_Erin

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces uncooked farfalle pasta (bowtie)
1/4 cup butter or 1/4 cup margarine
3 chopped garlic cloves
3 ounces baby shrimp
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons flour
3/4 cup heavy cream
1/2 cup parmesan cheese
salt and pepper

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



Farfalle With Artichokes & Shrimp in Parmesan Garlic Cream S image

This is an adaptation of an adaption of a Naked Chef recipe. One of my faves, since it's pretty simple. You can use fresh artichokes if you want, but I use the canned one.

Provided by Pamelamb

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (6 ounce) can water-packed artichoke hearts
2 tablespoons extra virgin olive oil (EVOO)
1 large garlic clove, finely chopped
1 tablespoon chopped fresh thyme
1 lemon wedge, juice of
1 cup fat-free half-and-half
1/2 tablespoon chopped of fresh mint
5 ounces grated parmesan cheese
salt & freshly ground black pepper
1 lb farfalle pasta
3/4 lb shrimp, cooked and deveined

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



Lemon Garlic Parmesan Shrimp Pasta image

Number Of Ingredients 12

8 ounces Linguine Pasta (I used more pasta)
2 tablespoon Olive Oil
6 ounces Butter
4 cloves Garlic, Minced
1/2 teaspoon Red Pepper Flakes
1 1/4 pound Large Shrimp
.1 pinch salt & pepper to taste
1 teaspoon Italian Seasoning
4 cups Baby Spinach
1/2 cup Parmesan Cheese
2 tablespoons Parsley, Chopped
1 tablespoon Lemon Juice

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)



Lemon-Garlic Shrimp & Parmesan Grits Recipe - (4.6/5) image

Provided by msippigrl

Number Of Ingredients 9

4 servings cooked white grits (not instant)
1/3 cup Parmesan cheese, finely shredded (I used Great Value)
3 tablespoons salted butter, divided
1 pound medium shrimp (without heads), peeled and deveined, tails intact (I used frozen, thawed)
2 medium cloves garlic, minced (1 1/2 to 2 teaspoons)
Pinch of cayenne pepper, optional
Juice of half a lemon, (2 to 2 1/2 tablespoons)
1 1/2 teaspoons dried parsley flakes (can use fresh)
Salt and ground black pepper, to taste

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.

Tips:

  • Use fresh shrimp: Fresh shrimp have a better flavor and texture than frozen shrimp. If you're using frozen shrimp, thaw them completely before cooking.
  • Don't overcook the shrimp: Shrimp cook quickly, so it's important not to overcook them. Overcooked shrimp are tough and chewy.
  • Use a large skillet: A large skillet will help to prevent the shrimp from overcrowding and steaming. This will help them to cook evenly.
  • Season the shrimp generously: Garlic, parmesan cheese, and butter are all classic flavors that go well with shrimp. Don't be afraid to season the shrimp generously.
  • Serve the shrimp immediately: Shrimp are best served immediately after they are cooked. This will help to keep them warm and juicy.

Conclusion:

Garlic Parmesan Shrimp is a quick and easy recipe that is perfect for a weeknight meal. The shrimp are cooked in a flavorful sauce made with garlic, parmesan cheese, and butter. The shrimp are tender and juicy, and the sauce is rich and creamy. This dish is sure to be a hit with your family and friends.

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