Description
Tender shrimp are sautéed with garlic, butter, olive oil, lemon, broth, and fresh parsley for a bright, savory dinner ready in just 20 minutes. Serve with hot pasta or crusty bread to soak up the flavorful garlic butter sauce.
Ingredients
¼ cup butter, divided (57g)
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced (20g)
1 pound large shrimp, peeled and deveined (450g)
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup seafood or chicken broth (60mL)
¼ teaspoon red pepper flakes
2 tablespoons freshly squeezed lemon juice
¼ cup fresh parsley, chopped
Cooked pasta or crusty bread, for serving
Instructions
- Place a large skillet over medium-high heat and melt 2 tablespoons of the butter with the extra-virgin olive oil.
- Add the minced garlic and cook for about 30 seconds, stirring frequently, until fragrant without allowing it to burn.
- Add the shrimp and season with salt and black pepper. Cook for about 1 minute, until the shrimp begin to turn pink.
- Flip the shrimp, pour in the seafood or chicken broth, and add the red pepper flakes. Bring to a gentle simmer.
- Continue cooking for about 3 minutes, or until the liquid has reduced by approximately half and the shrimp are opaque and fully cooked.
- Remove the skillet from the heat. Stir in the remaining 2 tablespoons of butter, lemon juice, and chopped parsley until the butter melts and the sauce becomes glossy.
- Serve immediately over hot cooked pasta or alongside warm crusty bread, spooning the garlic butter sauce over the shrimp.
Notes
For a creamy variation, add a splash of heavy cream after the broth has reduced.
For extra heat, increase the red pepper flakes or add a pinch of cayenne pepper. For a milder version, omit the red pepper flakes.
Spinach, asparagus, cherry tomatoes, or zucchini can be added. Cook firmer vegetables before adding the shrimp and quick-cooking greens near the end.
Serve with pasta, crusty bread, rice, mashed potatoes, zucchini noodles, vegetables, or a green salad.
Frozen shrimp can be used. Thaw completely and pat dry before cooking to help them sauté rather than steam.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low to medium-low heat with a splash of broth or water, just until heated through, to avoid overcooking the shrimp.
Freezing is not recommended because it can affect the texture of the shrimp and butter sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 1 g
- Sodium: 560 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 215 mg
