Ingredients (serves 2–3)
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1 lb (450 g) large shrimp, peeled and deveined
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3 tbsp unsalted butter
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3–4 garlic cloves, minced
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1 tbsp olive oil
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Juice of 1 lemon (about 2–3 tbsp)
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Zest of 1 lemon (optional, for extra brightness)
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¼ tsp red pepper flakes (optional, for a bit of heat)
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Salt and black pepper, to taste
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2 tbsp fresh parsley, chopped (for garnish)
Instructions
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Prep the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt and pepper.
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Cook the shrimp:
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Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat.
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Add the shrimp in a single layer and cook 2–3 minutes per side, until pink and opaque. Remove from the skillet and set aside.
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Make the garlic butter sauce:
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Reduce heat to medium.
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Add the remaining butter and minced garlic to the skillet. Cook about 1 minute, until fragrant (don’t burn it!).
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Stir in lemon juice, lemon zest (if using), and red pepper flakes.
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Combine shrimp and sauce:
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Return the shrimp to the skillet and toss to coat in the lemon garlic butter sauce. Cook 30 seconds–1 minute just to reheat the shrimp.
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Garnish and serve:
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Sprinkle with fresh parsley.
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Serve immediately over rice, pasta, or with crusty bread to soak up the sauce.
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💡 Tips:
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Don’t overcook the shrimp—they cook very fast and become rubbery if left too long.
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For extra richness, you can add a splash of white wine to the sauce before adding the shrimp back.
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This pairs wonderfully with a simple salad or roasted vegetables.
If you want, I can also give you a 5-minute super quick version that’s almost instant but just as tasty. Do you want me to do that?