Ingredients
- 1 ½ lbs large shrimp, peeled and deveined
- ⅓ cup butter, divided
- 4 cloves garlic, minced
- Juice of 1 lemon (about 3 tbsp)
- Zest of ½ lemon
- ¼ tsp crushed red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- Salt & black pepper, to taste
Instructions
-
Prep shrimp
- Pat shrimp dry with paper towels.
- Season lightly with salt and pepper.
-
Cook garlic
- In a large skillet, melt 2 tbsp butter over medium heat.
- Add garlic and sauté for 30–60 seconds until fragrant (don’t burn it).
-
Cook shrimp
- Add shrimp to the skillet in a single layer.
- Cook 2–3 minutes per side, until pink and opaque.
- Remove shrimp to a plate.
-
Make lemon butter sauce
- In the same skillet, melt remaining butter.
- Stir in lemon juice, lemon zest, and red pepper flakes.
- Simmer for 1–2 minutes.
-
Combine
- Return shrimp to skillet and toss in sauce until coated.
- Sprinkle with parsley.
-
Serve
- Serve immediately with rice, pasta, or crusty bread for dipping.
✨ Tips:
- Add a splash of white wine when making the sauce for extra depth.
- For low-carb/keto, serve with zucchini noodles or cauliflower rice.
