• 1 pound large shrimp, peeled, deveined, no tails

• 1 tablespoon olive oil

• ¼ teaspoon salt

• ¼ teaspoon black pepper

→ Creamy Parmesan topping

• ½ cup breadcrumbs

• ¼ cup grated Parmesan cheese

• ¼ cup cream cheese, softened

• 3 tablespoons melted butter

• 3 garlic cloves, minced

• ½ teaspoon lemon zest

• 2 tablespoons chopped fresh parsley

• ¼ teaspoon paprika

• A small pinch of extra salt and black pepper, to taste

→ To finish

• 1 tablespoon lemon juice

Method:

1️⃣ Prep the shrimp

Heat the oven to 375°F (190°C).

Grease a small baking dish with the olive oil. Pat the shrimp dry, season lightly with the ¼ teaspoon salt and ¼ teaspoon black pepper, and arrange them in a single layer in the dish so they cook evenly and stay juicy.

2️⃣ Mix the creamy topping

In a bowl, combine the breadcrumbs, Parmesan, cream cheese, melted butter, garlic, lemon zest, parsley, paprika, and a small pinch of salt and pepper. Stir until it forms a thick, buttery mixture that holds together when pressed with a spoon.

3️⃣ Top the shrimp generously

Spoon the topping over the shrimp, covering them as evenly as you can. A slightly thicker layer gives you a crisp, golden top with a soft, creamy layer underneath.

4️⃣ Bake until golden

Bake for 20 to 25 minutes, until the shrimp are pink and C shaped, tender and not tight curled, and the top is golden and bubbling around the edges.

5️⃣ Finish and serve

Remove from the oven and let rest a couple of minutes. Squeeze the lemon juice over the top for a fresh, bright finish.

Serve warm with rice, pasta, or a little crusty bread to soak up the creamy sauce.