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Shrimp Artichoke Casserole

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Italian
Shrimp Artichoke Casserole
Ingredients
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
  • 1/2 cup Italian seasoned bread crumbs
  • 1 tablespoon chopped fresh parsley
  • 1 lemon, juiced
  • 1/2 cup butter
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon finely shredded imported Romano cheese
Instructions
1
Preheat your oven to a high temperature of 375 degrees Fahrenheit (or 190 degrees Celsius, if you prefer).
2
Next, lightly coat a 9x13-inch baking dish with a thin layer of oil or cooking spray to prevent the dish from sticking.
3
Arrange the shrimp at the bottom of the prepared baking dish, leaving some space between each piece for even cooking.
4
Gently remove any excess moisture from the artichoke hearts by squeezing them with your hands, then cut them into quarters and place them in the spaces between the shrimp.
5
Cover the dish with a layer of breadcrumbs and chopped parsley, and sprinkle some freshly squeezed lemon juice over the top.
6
In a small saucepan, melt butter with minced garlic over low heat, stirring occasionally. Once the butter has melted and the garlic is fragrant, pour the mixture over the breadcrumbs.
7
Finally, sprinkle some grated Romano cheese over the top of the dish to add extra flavor and texture.
8
Bake the shrimp and artichoke hearts in the preheated oven for 10 to 12 minutes, or until the breadcrumbs and cheese are lightly browned and the shrimp have turned opaque and orange-pink in color.
9
Serve the dish hot, garnished with additional parsley if desired.