I’m making you a list today.

Roasted Basil Butter Parmesan Shrimp I howsweeteats.com

It’s called “Things We Need In Life” and has lots of important bullet points. Butter. Sunsets. S’mores. Wine. Bonfires. Air conditioning. Books.

Oh and peanut butter with spoons.

Stuff like that.

I’m working on another one too. Called “Things We Don’t Need In Life”… with a few more suggestions. Work. Broccoli. Fakeness. Sunday nights. NASCAR. Framed Scarface posters. Monday mornings. Snoring.

Ah and calories are on that list too. Who the heck needs calories?

Roasted Basil Butter Parmesan Shrimp I howsweeteats.com

They’re sort of like high school reunions or something. I mean, like why do we even need those today? Right? Helllllooo Facebook. Thanks to that wonderful stalking tool, I know every single thing about you, person I went to high school with. I know what color your painted your bedroom walls, what you ate for dinner two weeks ago, what your kids’ names are and the first time they used the potty (um, CAN WE PLEASE STOP THAT?! thanks.), where you live, the actual STREET which you live on (haven’t you learned anything about the scary internet?), the lyrics to your favorite sappy song, the lyrics to your favorite “I’m drunk” song, the deal you scored at Target last week, the deer that ate all the apples off your backyard apple tree, your every outrageous belief ranging from politics to religion to shopping and the shots of you on the beach that hinder on the edge of inappropriateness. By the way, WHY did you request me as a friend again? I wasn’t cool enough for you in high school, but now I’m cool enough to see the first pair of big-girl underpants you bought for your toddler? I think it’s ’bout time we reevaluate this relationship. A good place to start would be the “unfriend” button.

SO yeah… sorry… I don’t need to see your face in a bar and reunite from the last ten years. A reunion from when? Your last status update 20 minutes ago? I bet soooo much has happened since.

Roasted Basil Butter Parmesan Shrimp I howsweeteats.com

And P.S. I don’t need no stinking calories either.

Roasted Basil Butter Parmesan Shrimp I howsweeteats.com

That’s why… I’m pretending my meals are calorie free from now on. I mean, I can delete things on Facebook so I’m just going to start deleting calories too. Starting with this shrimp. Because I added some green stuff to the butter, which essentially sucked out all of the calories and made it perfectly acceptable to add cold slices all over piping hot shrimp and watch them melt into rivers and streams. I can’t even. And that pool of herby, salted butter up there? Works wonders with a loaf of pull-apart bread. I learned that myself.

And the shrimp… it can go on pasta too. We did that. And we ate it on crostini. And then we ate it with even more butter. And you didn’t even know because I didn’t put it on Facebook. Who would’ve thought?

Roasted Basil Butter Parmesan Shrimp I howsweeteats.com

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Roasted Basil Butter Parmesan Shrimp

Yield: serves 2-4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

6 tablespoons unsalted butter, at room temperature

3 tablespoons fresh chopped basil

2 pounds raw, peeled and deveined shrimp

1 1/4 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

1/4 cup freshly grated parmesan

additional fresh basil and cilantro for sprinkling

Directions:

Preheat oven to 425 degrees F.

Combine butter, basil and 1/4 teaspoon salt together in a small bowl, mixing to combine. Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden.

Add shrimp to a large baking dish. Cover in salt, pepper and olive oil, tossing to coat. Roast for 10-12 minutes (or longer or shorter for the size of your shrimp, I actually roasted mine for 15 minutes because they were super jumbo. Just keep an eye on them and the minute they are pink, remove from the oven.) then remove and slice basil butter over top. Cover in parmesan and another sprinkling of herbs, then serve immediately.

Roasted Basil Butter Parmesan Shrimp I howsweeteats.com

Oh… but I did put it on my blog. And THEN my blog’s Facebook. Does that count? Darnit.

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89 Responses to “Roasted Basil Butter Parmesan Shrimp.”

  1. #
    51
    Caralyn @ glutenfreehappytummy — August 20, 2012 @ 9:00 pm

    peanut butter with spoons….amen! looks delicious!

    Reply

  2. #
    52
    Lisa @ Mom, Net Mom — August 20, 2012 @ 10:55 pm

    Success! Everyone devoured our appetizer teaser—even my daughter who does not really like shrimp.

    Reply

  3. #
    53
    Rene' @ Bargain Hoot Living — August 20, 2012 @ 11:36 pm

    This looks so amazing!! The photos are beautiful and those shrimp
    jump right off the page with that buttery goodness!!

    Reply

  4. #
    54
    Amanda @ Once Upon a Recipe — August 21, 2012 @ 1:25 am

    Yes. Please.

    Reply

  5. #
    55
    Emily @ Life on Food — August 21, 2012 @ 5:41 am

    I need these shrimp on my list. Taking out the trash. That can come off. Think I can hire someone from Facebook for that task.

    Reply

  6. #
    56
    Dawn — August 21, 2012 @ 6:38 am

    Love this idea. I’m thinking of what could I serve for some friends that are coming over and in the freezer is a bag of huge raw shrimps. So simple yet it looks so beautiful. Thank You.

    Reply

  7. #
    57
    Julia — August 21, 2012 @ 8:08 am

    This does want me to get over my fear of butter… Anyway, the facebook stuff is pretty funny. I’ve never joined and I always get that “what’s wrong with you; are you from this century” look when I let someone know that. Like I’m just not hip to the world or hopelessly uncool. Oh well. I don’t feel like boring people with everything I do (what’s up the tweets?!–don’t participate in that, either) and I really don’t want to know what you are doing every second.
    *it is ironic that the option to “like” the post on facebook was listed directly after the post.

    Reply

  8. #
    58
    Lindsay @ The Live-In Kitchen — August 21, 2012 @ 8:40 am

    I totally agree. I just found the most amazing Dutch cookies and all the nutritional info is in some other language. If I can’t understand it, that means it doesn’t have calories, right?!

    Reply

  9. #
    59
    terri — August 21, 2012 @ 8:43 am

    omg. this totally made me laugh so hard. i just had this conversation with someone the other day. ie. facebook and status updates. like do i REALLY need to know EVERYTHING you are doing, EVERY second of EVERY freaking day?!? um. no!
    i cant wait to try this recipe. oh, and p.s. if you say all the calories have been removed, then it must be true….after all…..i DID read it on the internet! have a fabulous day!!!!!

    Reply

  10. #
    60
    Jen @ Savory Simple — August 21, 2012 @ 9:15 am

    That is some deliciousness right there!

    Reply

  11. #
    61
    shelly (cookies and cups) — August 21, 2012 @ 10:39 am

    Yeah, facebook stalking old high school people was basically my job a few years ago. Now I am good for another 10 years.
    and dude, the “potty” updates NEED TO STOP! We need to start a movement or something.
    Ok, yeah, I just said movement…not helping.

    ps, shrimp. yes.

    Reply

    • Donna — December 6th, 2012 @ 6:46 pm

      FUNNY…GREAT COMMENT!!!!! You MUST be a friend….like minds and humor!!!

      Reply

  12. #
    62
    Colette — August 21, 2012 @ 11:57 am

    Good thinking. I need a list like that..

    Reply

  13. #
    63
    April — August 21, 2012 @ 12:09 pm

    Ha! I just un-friended 20 people and hid my posts from 30 more. Then I went through what was leftover of my friend’s list and “unsubscribed” from all the people that I can’t (for whatever reason) unfriend. You know, the annoying family members and distant relatives that insist on posting political stuff that makes your head want to explode. It was exhilarating! Why did that feel so good?

    Your shrimp are absolutely lovely! The mind is a powerful tool. I often have actually wondered if I could absolutely get my brain to believe that what I was eating had zero calories.

    ~ April

    Reply

  14. #
    64
    Cupcake and Talk — August 21, 2012 @ 1:04 pm

    I am addicted to reading your post. You make me smile. Thank you. The shrimp looks delicious.

    Reply

  15. #
    65
    Alex — August 21, 2012 @ 1:08 pm

    You are one of the only food blogs whose rhetoric I appreciate a great deal. So funny, these truth bombs. Also your food is amazing, thank you. :-D Every recipe I try from you is incredible. I also love how often you post a new recipe. Thanks!

    Reply

  16. #
    66
    Lisa — August 21, 2012 @ 1:43 pm

    heaven.

    Reply

  17. #
    67
    Diane Shepherd in the Making — August 21, 2012 @ 1:45 pm

    now that PAM is under the radar for having propellant made up of petroleum, one more reason to go butter! Butter never lets you down – all that good organic healthy yummy slathery goodness! my sisters & i get such a lift out of your posts; the recipes are the icing on the cake

    Reply

  18. #
    68
    Olivia — August 21, 2012 @ 1:59 pm

    “Framed Scarface posters.” you’re hilarious and you speak the truth! I’m enjoying following your blog and the tasty recipes you post. Thanks for making me laugh!

    Reply

  19. #
    69
    Kim,USA — August 25, 2012 @ 1:49 pm

    My first time to visit your blog and I bookmarked this immediately (another way of stalking, hehe) I had a good laugh with your post, FB is so much fun and a lot of trouble. I wonder how a person could have a 5,000 friends hahahaha, my niece had almost 1000 friends and me it is 364 friends, I asked myself are they really my friends, lol! Or are they just a bunch of stalkers ^_^

    Love your blog and would try this dish right away. Thanks for the space and more power. By the way I found this site at pinterest. ^_^

    Reply

  20. #
    70
    Priscilla Tyndall — October 17, 2012 @ 7:23 pm

    Okay, you have to put up with my broccoli if I have to put up with your S’mores. Other than that we agree on everything!

    Reply

  21. #
    71
    Carrie's Experimental Kitchen — October 26, 2012 @ 9:21 am

    Good morning~I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/10/seafood-frenzy-friday-week-40.html

    Reply

  22. #
    72
    Casey — December 4, 2012 @ 3:56 pm

    Making this tonight. Can’t wait.

    Reply

  23. #
    73
    Donna — December 6, 2012 @ 6:42 pm

    O.K…..This confirms it…if there were a Pulitzer Prize for the food blogosphere…you would be the winner…The writing…the wit…..the photography/plating….the wit…..the wit…..the WIT!!!!!…..i just love your posts and cannot do without them…Thank you for making my day every single time you share your musings on everyday life and creating, then sharing your culinary splendors with us. Major bravo.

    P.S. I want to DIVE into these shrimp.

    Reply

  24. #
    74
    Megan — December 15, 2012 @ 3:38 pm

    Haha! You’re really funny! All that stuff about the reunion and whatnot… classic. Oh, and your shrimp looks delish (:

    Reply

  25. #
    75
    Verna — September 12, 2013 @ 7:39 pm

    Made this for dinner this evening. It was pretty good. I love the basil butter and have intentions on trying it on many different items. I have a ton of basil in my garden and this is one GOOD way to use some it up. Thanks!

    Reply

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