Lemon Garlic Butter Shrimp
Bittman Gazpacho: 12 Delicious Variations to Try, Long a mainstay of Spanish cuisine, particularly in the scorching summer gazpacho.
Ingredients
- 1 pound 450 g shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional, for a bit of heat
- 1/4 cup chicken broth or white wine
- One lemon's juice
- One lemon's zest
- To taste add salt and pepper.
- 2 tablespoons fresh parsley chopped
- Lemon wedges for serving
Instructions
- Prepare the shrimp:
- Thaw your frozen shrimp completely. Pat the shrimp dry with paper towels to remove any excess moisture.
- Cook the garlic.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using). Cook for about 1 minute, stirring constantly, until the garlic is fragrant but not browned.
- Cook the shrimp:
- Add the shrimp to the skillet in a single layer. Cook for about 2–3 minutes on each side until the shrimp turn pink and opaque. Be careful not to overcook them, as shrimp cook quickly.
- Add lemon and seasoning.
- After cooking the shrimp, add the chicken broth or white wine. Add the lemon juice, lemon zest, salt, and pepper. Stir everything together and let it simmer for another 1-2 minutes to allow the flavors to meld.
- Garnish and serve:
- Remove the skillet from heat. Sprinkle the chopped parsley over the shrimp and give it one last stir. Serve the shrimp immediately, with lemon wedges on the side.
- Serving Suggestions:
- This dish pairs wonderfully with a side of rice, pasta, or a fresh salad. It also makes a great topping for simple garlic-butter pasta.