Shrimp Francesca

This shrimp and artichoke dish is topped with buttery, garlicky bread crumbs and shredded Romano cheese, then baked in the oven until hot and bubbly.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 391 Calories

Ingredients

• 1 lemon, juiced
• 1 tablespoon chopped fresh parsley
• 1 pound uncooked large shrimp, peeled and deveined
• 1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
• 1 tablespoon finely shredded imported Romano cheese
• 0.5 cup butter
• 1.5 tablespoons minced garlic
• 0.5 cup Italian seasoned bread crumbs

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Step 2

Arrange shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from artichoke hearts, break hearts into quarters, and arrange in the spaces between shrimp. Cover with bread crumbs and parsley; sprinkle lemon juice over bread crumbs.

Step 3

Melt butter with garlic in a small saucepan over medium-low heat; pour butter mixture over bread crumbs. Sprinkle with Romano cheese.

Step 4

Bake in the preheated oven until crumbs and cheese are lightly browned and shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.