Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Juice of half a lemon
Instructions
- Prepare the shrimp: Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Heat the pan: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until melted and hot.
- Cook the garlic: Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds to 1 minute until fragrant, but not browned.
- Cook the shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until pink and slightly golden, then flip and cook for another 1-2 minutes on the other side until fully cooked.
- Add remaining butter and lemon: Add the remaining 2 tablespoons of butter and squeeze the lemon juice over the shrimp. Stir well to coat the shrimp in the buttery garlic sauce.
- Finish with parsley: Remove from heat and sprinkle with fresh parsley.
- Serve: Serve immediately with your choice of side (rice, pasta, or crusty bread to soak up the sauce).
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