Whenever I begin eating this dish, I can’t seem to stop

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In the fast-paced rhythm of modern life, a recipe that is both mouth-wateringly delicious and quick to prepare is like finding a hidden gem. This is precisely what the 4-Ingredient Sheet Pan Lemon Butter Shrimp offers – an exquisite culinary experience without the fuss. Crafted with the most basic ingredients, this dish promises a marriage of tangy lemon and rich butter, caressing fresh shrimp to deliver a burst of coastal flavors.

Imagine this: plump shrimp, drenched in a sumptuous lemon-butter marinade, roasted to a delicate golden hue, filling your kitchen with an aroma reminiscent of a seaside bistro. Every bite is a dance of zesty citrus notes intertwined with the creamy allure of butter. And the best part? The ease of preparation and minimal cleanup makes it perfect for a hectic weekday dinner or an elegant soirée with guests.
4-Ingredient Sheet Pan Lemon Butter Shrimp Recipe
Ingredients:

1 pound of large shrimp, peeled and deveined (frozen variants work just as well)

1/2 cup of unsalted butter, melted to a smooth consistency.

1 sachet of Italian seasoning, for that added herbaceous kick

2 fresh lemons, thinly sliced

Instructions:

Begin by preheating your oven to a gentle 350°F (175°C). Prepare a sizable sheet pan, lining it with parchment paper. This ensures your shrimp won’t stick and promises a hassle-free cleanup.

Lay out your lemon slices in an even layer on the sheet pan, creating a fragrant bed for the shrimp.

 

Arrange the shrimp atop the lemon slices, ensuring they’re spaced evenly.

 

Drizzle the melted butter generously over the shrimp, ensuring each piece gets its share. Sprinkle the Italian seasoning to introduce a burst of herby goodness.

 

Slide the sheet pan into the oven. Let the shrimp roast for 10-15 minutes. Once they adopt a beautiful pink shade and are no longer translucent, they’re ready to be savored.

 

Serve immediately! This dish pairs beautifully with fluffy steamed rice, rustic bread to mop up the buttery goodness, or even a zesty green salad to cut through the richness.

 

 

 

 

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