It was a Saturday morning. My favorite kind of Saturday morning, in fact! After spending a solid unproductive hour in bed, I finally rolled out and put on my slippers only to resume lounging on the couch, with a blanket and a cup of coffee. I turned on the tube, flipped on Food Network and tuned into Ina Garten.
Is it just me or does this scenario not sound reminiscent of heaven?!?
But back to the important bits. I was watching Ina Garten, which is really the most important part you need to know. Contrary to what you might think, I actually have not tuned in to Ina Garten in awhile. For one, she had not aired new episodes in some time and you already know I've seen every single Barefoot Contessa episode at least two times. And secondly, I just hadn't indulged in the luxury of turning on Food Network on a Saturday morning in some time. So when I did turn it on this particular Saturday morning I was not only pleased to see my role model, Ina, on the boob tube, but it was a brand new episode airing!
When I watch Ina Garten, I immediately get transported to my happy place. Cole was actually making fun of me watching it the whole time because whenever Ina added an ingredient or talked about what effortlessly fabulous dish she was going to whip up next, I was mutter things like, "Oooh" or "Oh that sounds good," or "Yes please!" under my breath all whilst my eyes were temporarily glued to the TV in awe. There's a reason why they call it food porn, people….
After a solid hour of watching Ina make her usual elegant yet simple recipes like Roasted Shrimp, Salmon Tacos and Lemon Pasta, I quickly realized that Ina had done it again; she worked her culinary magic on me and I too felt compelled to "cook like a pro." Mission accomplished, Ina!
Translation: later that evening Cole and I made a point to pick up some beautiful looking prawns, some lemons, fresh parsley and a loaf of fresh sourdough bread to make our own Ina-inspired dish: Lemon Garlic Roasted Shrimp. My take on Ina's simple yet delicious and quite impressive dish is super similar, really straying away from the used of dried herbs to focus on fresh parsley as the green element. Still, it's a classic yet undeniably perfect combination of butter, garlic, red pepper flakes, lots of lemon and vibrant herbs that creates for tender, buttery morsels of shrimp. If you too swoon over fresh seafood, this dish has your name written all over it.
As any Ina-inspired dish should be, it's also easy, effortlesss and hardly requires any rules. The only true requirement is serving it with crusty sourdough to soak up all the scrumptious garlic butter. That is a non-negotiable.
I have every confidence Queen Ina would be proud of the fabulousness of my rendition. Try it for yourself and see what all the fuss is about!
Lemon Garlic Roasted Shrimp
Adapted and inspired by the amazing Ina Garten's Garlic & Herb Roasted Shrimp recipe
- 2 pounds 13-15 count shrimp, or 10-12 count
- 1 stick butter
- 6 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper plus more for finishing
- Zest of one lemon plus juice and slices
- 2 tablespoons fresh parsley, chopped
Preheat the oven to 400 degrees. Meanwhile, melt butter over low heat in a skillet or saucepan. Add the olive oil, garlic, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
Arrange shrimp in one layer in a large skillet or casserole dish with the tails overlapping. Pour the butter mixture evenly over the shrimp. Crack more black pepper over the shrimp. Slice half the zested lemon the ends off the zested lemon and tuck them among the shrimp. Roast for 12 to 15 minutes. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with crusty bread for dipping into the garlic butter.