Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 lemon (juice and zest)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- 1 tbsp olive oil
- Optional: pinch of red pepper flakes for heat
Instructions
- Pat the shrimp dry and season lightly with salt and pepper.
- In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn).
- Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque.
- Squeeze in the lemon juice and sprinkle in the zest. Stir well to coat.
- Add the remaining 1 tablespoon of butter and let it melt into the sauce.
- Remove from heat, sprinkle with chopped parsley and red pepper flakes if using.
- Serve immediately with crusty bread, pasta, or over rice.
If you’d like, I can help you adjust it for meal prep, pasta, or even tacos — just say so!