1.5 lbs large shrimp (16/20 count), peeled and deveined
2 pints cherry or grape tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt, divided
1/2 teaspoon freshly cracked black pepper
1/2 cup (1 stick) unsalted butter, cut into cubes
6-8 cloves garlic, minced
1 large lemon, juiced (about 2 tablespoons)
1/4 to 1/2 teaspoon red pepper flakes
1/2 cup fresh parsley, finely chopped
Instructions
Adjust oven rack to the middle position and preheat to 400°F (200°C).
On a large, rimmed baking sheet, combine cherry tomatoes, olive oil, 1/2 teaspoon kosher salt, and black pepper. Toss to coat and spread in a single layer. Roast for 15 minutes until softened and blistering.
While tomatoes roast, pat the shrimp completely dry with paper towels. Season with the remaining 1/2 teaspoon kosher salt. In a separate small bowl, melt the butter, then stir in the minced garlic and red pepper flakes.
Remove the hot pan from the oven. Push tomatoes to one side. Add the seasoned shrimp to the empty side in a single layer. Pour the garlic butter mixture evenly over both the shrimp and tomatoes.
Return the pan to the oven and roast for an additional 5-8 minutes, or until shrimp are pink, opaque, and curled into a 'C' shape.
Remove from the oven, immediately squeeze fresh lemon juice all over, and sprinkle with fresh parsley. Toss gently to combine in the pan sauce and serve immediately.
Notes
Ensure your shrimp are completely dry before adding them to the pan. This is non-negotiable for achieving a beautiful roast instead of steamed shrimp.