1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. High heat is key here—it helps the shrimp roast quickly, sealing in juices while crisping the Parmesan topping.
2. In a medium bowl, combine the melted butter, minced garlic, lemon zest, lemon juice, smoked paprika (if using), salt, and pepper. Stir well to blend all those gorgeous flavours.
3. Add the peeled and deveined shrimp to the bowl, tossing gently to coat each piece evenly. This step reminds me of those early mornings in my mum’s kitchen, folding ingredients together carefully, like painting a memory—each shrimp gets its own little blanket of garlicky goodness.
4. Arrange the shrimp in a single layer on your prepared baking sheet. Avoid overcrowding, or they’ll steam rather than roast.
5. Sprinkle the grated Parmesan generously over the shrimp. This is the moment your kitchen will start to smell irresistible—sharp, nutty, and just a little like home.
6. Roast in the preheated oven for 8 to 10 minutes, or until the shrimp are pink and opaque, and the Parmesan has turned a beautiful golden brown. Keep an eye on them—shrimp cook quickly, and you want them tender, not rubbery.
7. Remove from the oven and immediately sprinkle with chopped fresh parsley and a pinch of chili flakes if you’re feeling adventurous. Serve hot, straight from the tray to the table.

I often find myself sneaking a shrimp or two while plating—something about that first taste, warm and bursting with garlic and cheese, takes me right back to those cozy Devon kitchens where every bite was a story.