Description
A quick and flavorful dish made with succulent shrimp sautéed in a buttery lemon garlic sauce, perfect for serving over pasta, rice, or with crusty bread.
Ingredients
Units
Scale
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Juice of 1 lemon (about 2 tablespoons)
- Zest of 1 lemon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Pat shrimp dry with paper towels and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until just pink and opaque. Remove shrimp from skillet and set aside.
- Reduce heat to medium. In the same skillet, add butter and let it melt.
- Add garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
- Stir in lemon juice and zest, scraping up any bits from the bottom of the pan.
- Return shrimp to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes until heated through.
- Sprinkle with chopped parsley and serve immediately with lemon wedges.
Notes
- Use fresh lemon juice for the best flavor.
- Great served over pasta, rice, or with steamed vegetables.
- Do not overcook the shrimp, or they will become rubbery.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 0g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 180mg