Introduction
This recipe is simple and delicious. It features shrimp and squash baked with garlic and Parmesan cheese. It’s perfect for a quick weeknight meal.
Why Make This Recipe
You will love this recipe because it is easy to make and tastes great. It is also good for you, with protein and vegetables. It cooks fast, so it is perfect for busy days. You can also change it often to fit what you like.
How to Make Baked Garlic Parmesan Shrimp with Squash
Making this dish is very easy. You will roast the squash first. Then you will mix the shrimp with seasonings. Finally, you will bake them together until everything is cooked.
Ingredients of : Baked Garlic Parmesan Shrimp with Squash
- For the Garlic Parmesan Shrimp
- Fresh Shrimp (raw, peeled, and deveined, tails on or off)
- Olive Oil
- Minced Garlic (fresh is best!)
- Grated Parmesan Cheese
- Fresh Parsley (chopped, for garnish)
- Red Pepper Flakes (optional, for a kick)
- Salt
- Black Pepper
- For the Roasted Squash
- Butternut Squash (or other winter squash like acorn or delicata), peeled, seeded, and cubed
- Olive Oil
- Dried Thyme (or fresh rosemary, chopped)
- Salt
- Black Pepper
Directions of : Baked Garlic Parmesan Shrimp with Squash
- Step 1: Preheat and Prep Your Squash
- Preheat oven to 400°F (200°C).
- Toss cubed squash with olive oil, thyme, salt, and pepper on a baking sheet.
- Roast for 15-20 minutes until slightly tender.
- Step 2: Prepare the Garlic Parmesan Shrimp
- While squash roasts, pat shrimp dry with a paper towel.
- In a medium bowl, combine shrimp with olive oil, minced garlic, a generous amount of Parmesan cheese, red pepper flakes (if using), salt, and pepper. Toss to coat evenly.
- Step 3: Combine and Finish Baking
- After the initial squash roasting time, add the seasoned shrimp to the baking sheet with the squash, spreading them in a single layer.
- Return to the oven and continue baking for 8-12 minutes until shrimp are pink and opaque, and squash is tender and slightly caramelized.
- Step 4: Garnish and Serve
- Remove from oven.
- Garnish generously with fresh chopped parsley.
- Serve immediately.
How to Serve Baked Garlic Parmesan Shrimp with Squash
You can eat this dish on its own. It is a full meal. You can also serve it over quinoa, brown rice, or couscous. Some people like it with crusty bread to soak up the sauce. A simple green salad on the side is also good.
How to Store Baked Garlic Parmesan Shrimp with Squash
Store any leftovers in an airtight container in the refrigerator. Eat them within 2-3 days. Reheat gently in the microwave or a low oven. This helps the shrimp from becoming tough.
Tips to Make Baked Garlic Parmesan Shrimp with Squash
- Do not overcook the shrimp. They cook fast. Take them out of the oven once they are pink.
- Pat the shrimp dry before you season them. This helps them cook better.
- Butternut squash is sweet. You can also use acorn or delicata squash.
Variation
- Zesty Lemon Herb Shrimp: Add lemon zest and a tablespoon of fresh lemon juice to the shrimp.
- Spicy Kick: Add more red pepper flakes for extra heat.
- Roasted Veggie Medley: Add bell peppers, cherry tomatoes, or asparagus to the baking sheet with the squash.
- Dairy-Free Option: Do not use Parmesan cheese, or try a dairy-free Parmesan option.
FAQs
Q1: Can I make this Baked Garlic Parmesan Shrimp with Squash ahead of time?
You can chop the squash and mix the shrimp a few hours before cooking. Keep them in the fridge separately. Cook them just before you plan to eat.
Q2: What kind of shrimp is best for this recipe?
Use large or jumbo raw shrimp. Make sure they are peeled and deveined. Fresh shrimp are best, but thawed frozen shrimp also work well.
Q3: Can I use different cheeses for the garlic Parmesan shrimp?
Parmesan cheese gives a great flavor. You can try other hard, grating cheeses like Pecorino Romano for a stronger taste.
Speedy Baked Garlic Parmesan Shrimp with Butternut Squash
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss cubed butternut squash with 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast the squash for 15-20 minutes until it is slightly tender.
- While the squash roasts, pat 1 lb of shrimp dry with a paper towel. In a medium bowl, combine the shrimp with 2 tbsp olive oil, 3 cloves minced garlic, 1/4 cup grated Parmesan cheese, 1/2 tsp red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp black pepper, then toss to coat evenly.
- After the initial squash roasting, add the seasoned shrimp to the baking sheet with the squash, spreading them in a single layer. Return to the oven and continue baking for 8-12 minutes until the shrimp are pink and opaque, and the squash is fully tender and slightly caramelized.
- Remove the baking sheet from the oven. Garnish generously with 2 tbsp fresh chopped parsley and serve immediately.