The moment I took a bite of this recipe, I knew I had to get seconds

Instructions

1. Prep and Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (or similar) baking dish with butter or non-stick spray.

2. Sauté Aromatics: In a small skillet or saucepan, melt the 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3. Create the Cream Sauce: To the garlic butter, whisk in the chicken broth, heavy cream, dried thyme, paprika, salt, and pepper. Bring the mixture to a gentle simmer, then remove from heat.

4. Assemble the Casserole: Arrange the raw shrimp in a single layer at the bottom of the prepared baking dish. Pour the creamy sauce evenly over the shrimp. Sprinkle the grated cheddar and Parmesan cheeses evenly over the top.

5. Add the Crunchy Topping: In a small bowl, mix the breadcrumbs with the 2 tablespoons of melted butter until the crumbs are evenly coated. Sprinkle this mixture over the cheese layer.

6. Bake to Perfection: Bake for 20-25 minutes, or until the shrimp are cooked through, the sauce is bubbly, and the breadcrumb topping is a deep golden brown.

7. Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes. This allows the sauce to thicken slightly. Garnish generously with fresh parsley before serving.

Chef’s Notes

• Shrimp Size: For best results, use large (21/25 count) shrimp to prevent overcooking.

• Make it Lighter: You can substitute half-and-half for the heavy cream for a slightly lighter sauce, though it will be less rich.

• Fresh Herbs: If you have them on hand, 1 teaspoon of fresh thyme leaves will provide a more vibrant flavor than dried.

• Serving Suggestion: This casserole is fantastic served over rice, pasta, or with crusty bread to soak up every bit of the delicious sauce.