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Garlic Butter Shrimp
15-minute dinner. Butter, garlic, shrimp. That's it. That's the recipe.
Ingredients
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- 1.5 lbs large shrimp, peeled and deveined
- 4 Tbsp butter
- 6 cloves garlic, minced
- 1/4 cup dry white wine (or chicken broth)
- Juice of 1 lemon
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp fresh parsley, chopped
Instructions
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- Pat shrimp dry with paper towels. Season with salt and pepper.
- Melt 2 Tbsp butter in a large skillet over medium-high heat.
- Add shrimp in a single layer. Cook per side until pink. Remove to a plate.
- Reduce heat to medium. Add remaining butter and garlic. Sauté 30 seconds until fragrant.
- Pour in wine and lemon juice. Let bubble , scraping up any browned bits.
- Return shrimp to the pan. Toss to coat in the sauce. Add red pepper flakes.
- Remove from heat. Sprinkle with parsley and serve immediately.
Notes
- Don't overcook: Shrimp go from perfect to rubbery in seconds. Pull them when just pink.
- Size matters: Large or jumbo shrimp work best. Small shrimp overcook too easily.
- Dry the shrimp: Wet shrimp steam instead of sear. Pat them very dry.
- Serve with: Angel hair pasta, rice, crusty bread, or over zucchini noodles.
- No wine: Substitute chicken broth with a splash of extra lemon juice.
Adapted from Cafe Delites