I found a recipe for garlic parmesan shrimp and didn't actually have a big enough bag of shrimp for the recipe. Instead of reducing the recipe, I decided to add a few other things that I did have and this was the result. It was so easy too. This recipe tastes like you spent lots of time making it  but this is as simple as it gets for seafood.

Why I love this recipe.

It's simple and doesn't have a lot of ingredients and yet it tastes like a meal you would order in a nice restaurant and it is roasted in the oven all at the same time.

What's in the recipe?

The best part about this recipe is that it is easy to adjust based on your personal tastes and/or what you have available.

For instance, I used fresh baby Bellas but button mushrooms would work equally well. Mushrooms seem to really play well with shrimp and all the flavors that usually come with seafood. This recipe was no exception.

ALL THE BOARDS PICTURED BELOW ARE BY SQUARE TREE LANE

Cherry side grain cutting block

Fresh asparagus also seems to work well with shrimp but I don't always have it on hand. What I usually do have on hand is frozen asparagus. That will work just as well in this recipe. You may need to put it in the microwave for a minute to thaw so you can dice them. I do buy fresh regularly but usually only one bunch at a time to avoid it going bad. So if I have it, that would be my first choice. Frozen isn't bad when you are careful not to overcook. 

Cherry end grain cutting block

The original recipe called for a pound of shrimp and my bag of shrimp was only 12 ounces and so a new recipe was born out of necessity. I cant tell you it was as good as the original because I never actually made the original. lol! Ron always says, I am the Macgyver of the kitchen. I'm not afraid of improvising when I have to. Sometimes it looks like there's absolutely nothing to to eat and I can usually blow that belief right out of the water. 

Because we live in the midwest, frozen shrimp is our best option on most occasions. If I lived near the ocean, I would probably use fresh, but I have to say, I don't mind the convenience of buying them deveined and shelled. That's a big time saver. 

Cherry cutting block

Fresh lemon is a must in the recipe! I suppose you could use the bottled kind in a pinch. I highly recommend fresh though.  Fresh parmesan is always wonderful but I wont tell if you use the pre-grated kind. Fresh parsley is great too but to be honest, I don't use it regularly in my cooking so dry is perfectly fine.

Walnut Cutting block

When it comes to cooking, fresh is usually the best option but I am usually thinking about dinner 5 minutes before it is time to start cooking, so I keep the conveniences on hand. With garlic, I often use the pre-minced kind in the jar (and garlic powder on occasion) but I do enjoy using fresh garlic when I am not trying to get dinner ready in a hurry.

Drawable cutting boards

This recipe offers variety. Add pasta or rice to the side or underneath to make it a little heartier. 

You could also add green onions to the top for another flavor. Red pepper would be both pleasing to the eye and another complimentary flavor. Enjoy. 

Depending on how you serve this, the serving size will vary. If adding it to pasta, this would serve 4, but if eating this without additional pasta or rice, it will serve 2 to 3 people. If you wanted to comfortably serve 4 people, adjust the shrimp to 1 pound and & add another tablespoon of olive oil. 

 Ingredients

12 ounces shrimp (peeled, deveined, tail on)

1 16 ounce container of fresh mushrooms (sliced)

1 bunch of fresh asparagus or one 12 ounce bag frozen asparagus (cut into 2 inch pieces)

3 tablespoons olive oil

4 teaspoons minced garlic

2 teaspoons Italian seasoning

1/2 cup of grated parmesan cheese

salt and pepper to taste

fresh lemon juice to taste

2 Tablespoons chopped parsley or 

1 table spoon dry parsley

Instructions

Step 1

Preheat oven to 400 degrees(preheating is really important to get everything to come out evenly cooked at the same time).

Step 2 

In a large bowl, combine shrimp, mushrooms, asparagus, olive oil, garlic, Italian seasoning, Parmesan cheese, salt & pepper to taste. Toss and coat evenly.

Step 3

Line baking sheet with parchment paper and transfer mixture to pan without overlapping the shrimp, mushrooms, and asparagus. Bake 10 minutes (shrimp should be pink & opaque and parmesan cheese lightly browned. 

Step 4

Remove from oven and transfer to serving bowls or plates. Sprinkle with parsley, and squeeze one or two slices of lemon over shrimp. 

All boards pictured are made by Square Tree Lane LLC.