Baked Shrimp with Garlic and Lemons

Tender from the Oven, Simply Golden

There is something quietly ceremonial about baking shrimp. Unlike the quick drama of a sauté pan, the oven asks you to wait — to let the heat move slowly and evenly, coaxing out sweetness rather than searing it away. The result is something gentle and abundant: shrimp that yield softly beneath a golden, herb-kissed crust, brightened by the slow perfume of garlic and lemon. This is a weeknight dish that carries itself with a kind of unassuming grace — nothing fussy, nothing rushed.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 teaspoons Alessi Garlic Puree
• 1/4 cups white wine
• 2 teaspoons lemon juice
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1/4 cups butter, melted
• 1/2 cups Vigo Italian Seasoned Panko Bread Crumbs
• 2 teaspoons dried parsley
• Lemon slices, to taste

Instructions

1. Preheat oven to 425.
2. Place shrimp in a baking dish.
3. In a small bowl combine garlic, white wine and lemon juice.
4. Pour mixture over shrimp and toss to coat.
5. Season with salt and pepper.
6. In a separate bowl, combine melted butter, panko and parsley.
7. Sprinkle breadcrumb mixture evenly over shrimp.
8. Place several lemon slices on top and bake for 10-12 minutes.
9. Broil on high for an additional 2 minutes until the breadcrumbs are golden brown.
10. Serve immediately.