Buttery Garlic Shrimp (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1¼ pounds large shrimp or prawns, peeled (tails optional)
02 -
4 tablespoons butter, split in half
03 -
2 tablespoons olive oil
04 -
Salt to your liking
05 -
Ground black pepper to taste
06 -
½ teaspoon chili flakes (optional, adjust to taste)
07 -
¼ cup dry white wine or broth of your choice
08 -
1½ tablespoons minced garlic (or 4-5 big garlic cloves, finely chopped)
09 -
2 tablespoons lemon juice
10 -
¼ cup fresh parsley, chopped
# Instructions:
01 -
Warm up 2 tablespoons of butter and olive oil over medium-high heat in a large pan. Toss in the garlic and sauté it quickly, about 30 seconds to a minute, until you smell it. Add shrimp to the pan, sprinkle with salt and pepper, and cook them on one side for about 1 or 2 minutes (just as they start to go pink). Flip them and let them cook a little more.
02 -
Pour in the white wine (or broth) and, if you're using red pepper flakes, toss those in, too. Let it bubble and reduce for a couple of minutes while the shrimp finish cooking. Don't cook too long—shrimp can get rubbery real quick.
03 -
Mix in the last 2 tablespoons of butter, the lemon juice, and parsley. Once the butter blends in, take it off the heat.
04 -
Put it on the table right away! Pair it with noodles, bread, steamed veggies like broccoli or zucchini, or even some cauliflower rice if you're keeping it low-carb.
# Notes:
01 -
For the best flavor, go with a nice wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc. No wine? Use chicken or veggie broth.
02 -
Make sure all your stuff is chopped and ready to go before starting, as this dish cooks super fast.
03 -
Butter and olive oil work together here to stop the butter from burning. You could swap it for all butter, but it'll brown pretty quick as it cooks.