Lemon Garlic Shrimp with Parmesan

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Remember I declared last summer the summer of shrimp? Well, I think it’s on again. There’s something about summer that just screams shrimp to me. And it’s legit one of the easiest foods to cook. You can do so little with it and have it be simply divine. I got the idea for this recipe from a Martha Stewart one (she’s totally been my go-to again lately!), but made a few variations. But really, how many alterations do you need to make when a dish contains ingredients like lemon, garlic, and parsley? Light, refreshing, and so, so versatile.

It’s Tuesday. Which normally wouldn’t be such good thing. But considering Monday went by in a flash, I have a feeling the rest of the week is going to fly, too. Don’t get me wrong; I love getting to the weekends quickly, but doesn’t it seem like time just flies so much? I’ve barely had time to take a breath lately and sitting down to a dinner like this is exactly what I’ve needed.

Lemon Garlic Shrimp with Parmesan (serves 3-4):
Print this recipe!

  • 3 T butter
  • 3 cloves garlic, minced
  • 1 lb. medium shrimp
  • 1/4 C freshly squeezed lemon juice
  • 1/4 C chopped parsley
  • 1/4 C grated parmesan cheese

(serve with rice and a vegetable)

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Start by melting your butter over medium heat in a large sauté pan. Once the butter is melted, add the minced garlic and let cook for about 3 minutes, until garlic is fragrant.

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Now add the shrimp to the pan and toss it all around.

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Let it cook for about 5 minutes, until shrimp are cooked through and pink.

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While shrimp are cooking, combine lemon juice, parsley, and parmesan cheese in a large bowl.

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Toss the shrimp in the mixture to coat.

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Is that not the easiest thing you’ve ever heard in your life? I served my shrimp over a bed of delicious wild rice blend and paired it all up with some sautéed spinach. Seriously, I sautéed an entire bag of baby spinach and barely had a serving for one. Doesn’t that always just boggle your mind? Where does it go??

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But you could serve this shrimp with absolutely anything you want. Or all on its own. Of course, it will feed fewer people if you serve it all on its own. But considering I could eat an entire pound of shrimp on my own, that’s not saying much.

And especially this shrimp. It’s funny how a little lemon, garlic, parsley, and parmesan can have such a HUGE impact. This shrimp was crazy flavorful and, though it was quite simple, it tasted like something I’d be thrilled to be served in a restaurant. I cooked it in under 15 minutes and gobbled it up even more quickly.

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I hope you don’t hate me for not playing around with any super complicated recipes lately and not coming up with many of my own from scratch. But I promise AFTER the wedding I will be back in action! And the wedding is less than 4 weeks away, so you don’t have to wait too long.

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In the meantime, I think everyone can appreciate a super easy, in-and-out of the kitchen recipe. Right?? I mean, when I think about where I was when we first started this blog, I’ve come a long way. I think I found cooking shrimp intimidating back in the day. Now, it’s my simple go-to! Who would have thought?

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Maybe next year my simple go-to will be pain au chocolat. Which, by the way, was my New Year’s resolution to learn to make. But I haven’t yet. Because I’m nervous that I’ll fail. And I need more time. After the wedding…

That’s how everything in my life is going right now. After the wedding. After the wedding, perhaps I’ll have more than 30 minutes to spend in the kitchen. And after the wedding, I will learn to make pain au chocolat so well that I can make it in under 30 minutes, too.

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But for now, I will stick with simple shrimp and a little helping hand from Martha Stewart herself. And I am perfectly OK with that.

What would you make if you had endless time in the kitchen?

[Sues]

14 Comments

  • Michelle said:

    Between work and wedding-planning, I’ve had the same attitude in the kitchen lately. This shrimp looks great!

    May 15, 2012 8:21 am
  • Megan said:

    This looks so good! I never cook shrimp at home because Jeff is allergic, but I so wish I could. I feel like there are so many easy, delicious meals to be made with shrimp. And I completely understand the wedding planning taking over… simple recipes are great right now!

    May 15, 2012 9:56 am
  • I agree that shirmp is very summery! If I had a lot of time in the kitchen, I’ll probably crank out baked good after baked good :)

    May 15, 2012 11:20 am
  • Kelly said:

    I have to admit I don’t eat nearly enough shrimp, and without any good reason. I love the simplicity of this dish – it makes it sound very summer appropriate.

    May 15, 2012 11:38 am
  • I am in love with Parmesan and shrimp these data so this will be making an appearance on our table soon!

    May 15, 2012 11:51 am
  • Lemon screams summer to me! What a delish recipe. You can never go wrong with shrimp (or seafood in general in my opinion :) ).

    May 15, 2012 12:55 pm
  • Denee' said:

    This looks easy and delicious! Where was this recipe yesterday when I was standing in front of a pile of shrimp trying to figure out what to cook for my mom’s birthday? haha!

    May 15, 2012 1:41 pm
  • this looks awesome. yum!

    May 16, 2012 9:48 am
  • Gia Grossman said:

    Shrimp is one of my favorite foods but I don’t cook it enough in my home. This does look pretty simple and yummy. I am going to try!

    May 16, 2012 3:19 pm
  • please make pain au chocolat!!! i wanna see!!!

    May 16, 2012 10:15 pm
  • Susan said:

    I love shrimp! This looks wonderful!

    May 16, 2012 10:17 pm
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    May 17, 2012 1:26 pm
  • Angie said:

    Just made this for dinner tonight and it was so good, and so simple. Will definitely be making this often. Thanks!

    May 21, 2012 9:07 pm
  • bobg said:

    short & sweet, nice. I served with collard greens & wahani brown rice… yummy!

    January 5, 2013 11:04 pm

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