Garlic Lemon Butter Shrimp Skillet

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/4 teaspoon red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat a large skillet over medium-high heat.
2. 2 Add butter and let it melt until bubbly.
3. 3 Add minced garlic and sauté for about 30 seconds until fragrant.
4. 4 Add shrimp to the skillet in a single layer, seasoning with salt and pepper.
5. 5 Cook shrimp for 2-3 minutes per side until pink and opaque.
6. 6 Stir in lemon juice and red pepper flakes, and cook for an additional 1 minute.
7. 7 Remove from heat and sprinkle with fresh parsley.
8. 8 Serve immediately.

Equipment

• Large skillet

Variations

• Add spinach or sun-dried tomatoes for extra veggies.
• For a spicy kick, increase the red pepper flakes or add a dash of hot sauce.

Substitutions

• If shrimp isn't available, scallops can be used as an alternative.
• Use olive oil instead of butter for a dairy-free option.

Pairings

• Crisp white wine
• Garlic bread
• Steamed asparagus

Nutrition

Tips

• For extra flavor, use shrimp with the tails on.
• Make sure not to overcook the shrimp; they continue to cook off the heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Does not freeze well due to texture changes in shrimp.

Serving Suggestions

• Serve with a side of garlic bread or over a bed of linguine.
• Pair with a crisp white wine for a refreshing contrast.

FAQ