From craving to table
Instructions
- 1
Preheat your oven to 400°F (200°C). Grease a medium baking dish with a bit of olive oil.
- 2
Heat olive oil in a large skillet over medium heat. Sauté the onion for 3–4 minutes until softened. Add garlic and cook for another 1 minute.
- 3
Add the cherry tomatoes and cook for 2–3 minutes until slightly softened.
- 4
Pour in the white wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- 5
Stir in the heavy cream, lemon juice, thyme, parsley, salt, and pepper. Simmer for 2–3 minutes until the sauce begins to thicken.
- 6
Add the shrimp and cook for 2 minutes, stirring, until just barely pink (they will finish cooking in the oven). Remove from heat.
- 7
Transfer the mixture to the prepared baking dish. Sprinkle Gruyère cheese evenly over the top.
- 8
In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle evenly over the casserole.
- 9
Bake for 12–15 minutes, or until the top is golden and the casserole is bubbling.
- 10
Let cool for 5 minutes before serving. Garnish with extra parsley if desired.