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Shrimp Francesca
Shrimp Francesca
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Buttery shrimp and artichoke bake with garlicky breadcrumbs and Romano cheese, baked to perfection.
Ingredients:
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
  • 0.5 cup Italian seasoned bread crumbs
  • 1 tablespoon chopped fresh parsley
  • 1 lemon, juiced
  • 1.5 tablespoons minced garlic
  • 1 tablespoon finely shredded imported Romano cheese
Instructions:
  • Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Place the shrimp neatly on the bottom of the baking dish. Lightly press out any extra liquid from the artichoke hearts, divide them into quarters, and position them in the gaps between the shrimp. Top everything with a generous layer of breadcrumbs and fresh parsley, then drizzle lemon juice over the breadcrumbs.
  • In a small saucepan over medium-low heat, combine butter and garlic until melted. Pour over bread crumbs and sprinkle with Romano cheese.
  • Place the dish in the oven until the topping is golden brown, the cheese is melted, and the shrimp are cooked through and vibrant in color, around 10 to 12 minutes. Serve immediately while hot.

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