Garlic Butter Shrimp and Roasted Broccoli

• 1 pound large shrimp, peeled and deveined
• 2 cups broccoli florets
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss broccoli with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and slightly browned.
3. 3 While broccoli roasts, melt 2 tablespoons of butter in a large skillet over medium heat.
4. 4 Add minced garlic and sauté for about 1 minute until fragrant.
5. 5 Add shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.
6. 6 Remove from heat, squeeze in lemon juice, and toss with remaining tablespoon of cold butter for a glossy sauce.
7. 7 If using, sprinkle with red pepper flakes.
8. 8 Serve shrimp over roasted broccoli, garnished with fresh parsley.

Equipment

• Baking sheet
• Skillet
• Tongs

Variations

• Add a splash of white wine to the shrimp for extra depth.
• For a spicy kick, increase the red pepper flakes or add a dash of hot sauce.

Substitutions

• Use vegetable broth-sauteed mushrooms if avoiding seafood.
• Substitute shrimp with scallops for a richer texture.

Pairings

• Quinoa or jasmine rice makes a great base for this dish.
• A simple arugula salad complements the flavors well.

Nutrition

Tips

• For extra flavor, marinate the shrimp in lemon juice and garlic for 15 minutes before cooking.
• Ensure shrimp are cooked through but not overcooked to maintain their tender texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight and reheat gently to avoid rubbery shrimp.

Serving Suggestions

• Serve with a side of garlic bread for a delightful meal.
• Pairs beautifully with a crisp white wine.

FAQ