Roasted Shrimp Parmesan

Is there any better combo than succulent shrimp and gooey cheese?

Ingreadient

• 3 Tbsp. olive oil, divided
• 6 oz. rustic bread, torn into 3/4-in. pieces
• kosher salt
• pepper
• 2 cloves garlic, finely chopped
• 1 lb. plum tomatoes, cut into 1/2-in. pieces
• 1 small bunch basil, leaves torn, divided
• 1 lb. large shrimp, peeled and deveined
• 3 oz. mozzarella cheese, grated (about 1 c.)
• 3 Tbsp. grated Parmesan cheese

Direction

1. Heat oven to 425°F. Heat 2 tbsp. oil in large oven-safe skillet on medium-low. Add bread and toss in oil to coat, then season with 1/4 tsp. each salt and pepper. Transfer skillet to oven and bake until bread is golden brown and crisp, 8 to 10 min.
2. Transfer bread to plate, then add remaining tbsp. oil and garlic to skillet. Cook, stirring, until garlic begins to turn golden brown, about 1 min. Add tomatoes and 1/4 tsp. each salt and pepper and cook, tossing occasionally, until tomatoes begin to release their juices, 5 to 7 min. Fold in half of basil.
3. Fold shrimp and bread into tomato mixture. Sprinkle with mozzarella and Parmesan and bake until shrimp are opaque throughout and cheese is golden brown and bubbling, 14 to 16 min. Scatter remaining basil on top; serve immediately