Instructions

• Preheat the oven to 350°F (175°C). Place 1 1/4 lbs extra-large shrimp (peeled and deveined) in a single layer in a baking dish.
• In a small saucepan over low heat, melt 1/4 cup butter. Add 1 Tbsp minced garlic (about 3 cloves) and sauté about 30 seconds until fragrant. Alternatively, melt the 1/4 cup butter in a microwave-safe dish and then stir in the minced garlic.
• Remove the butter from heat and stir in 2 Tbsp fresh lemon juice.
• Pour the garlic-lemon butter evenly over the shrimp in the baking dish.
• Season the shrimp with salt and pepper to taste and 1/8 tsp red pepper flakes, if using. Gently toss the shrimp to coat with the sauce, then spread them into an even single layer.
• Bake in the preheated oven until the shrimp are pink, opaque, and cooked through, about 9–13 minutes (shrimp should curl into a loose C shape and not be tightly curled or rubbery).
• Remove from the oven, sprinkle with 2 Tbsp minced fresh parsley, and serve warm, spooning the sauce over the shrimp.