Mama loves shrimp.

It’s lean, high in protein, loaded with heart-healthy omega-3 fats, low in saturated fat and high in nutrients, like magnesium. It’s also super-easy to prepare.

Here’s one of my fave recipes, which takes about half-an-hour from start to finish. If you don’t have parsley on hand, you can still make the recipe… just throw in a couple of Tablespoons of dried Italian herbs or finely grated Parmesan cheese.

Roast Shrimp with Parsley Crumbs

Prep: 20 minutes
Cook: 8 to 10 minutes
Serves: 6

you’ll need…
½ stick unsalted butter
3 cloves garlic
1 cup bread crumbs, plain or seasoned
¾ cup parsley
1 teaspoon red chili flakes (optional)
salt and pepper to taste
2 lbs. shrimp, large or extra large, deveined and peeled (and butterflied* if you like)

let’s get to it…
Preheat the oven to 425°F.
Melt most of the butter (reserve about a Tablespoon) in a large skillet on medium high heat. Add the garlic and breadcrumbs and sauté for 2 to 3 minutes. Toss in the parsley and chili flakes and cook for about 5 minutes. Remove from heat and season with salt and pepper.
Grease a large baking dish with the remaining butter. Place the shrimp in the dish and sprinkle generously with the breadcrumbs. Roast for 8 to 10 minutes or until the shrimp are pink and the breadcrumbs are browned slightly.

*Cooking Know-How: To butterfly a shrimp, cut almost all the way through the flesh, down the center of the shrimp’s back to the tail. Gently open the shrimp and remove the vein with the knife or a fork. Rinse.