Quick Butter Garlic Shrimp with Lemon-Parsley Finish
This quick and easy recipe features succulent shrimp cooked in a rich butter-garlic sauce, brightened with fresh lemon and parsley. Perfect for a speedy weeknight meal or a flavorful appetizer.
Equipment
- Large skillet
Ingredients
Main Ingredients
- 1 pound large raw shrimp peeled and deveined (fresh or frozen, thawed)
- 4 tablespoons unsalted butter divided
- 4-6 garlic cloves, minced
- 1/2 lemon for juice
- 2 tablespoons fresh parsley chopped for garnish
- 1/4 teaspoon red pepper flakes optional
- Salt and black pepper to taste
- 1 tablespoon olive oil optional
Instructions
Preparation
- Thaw frozen shrimp completely, then pat them dry and season with salt and pepper.
- Heat a large skillet over medium-high heat, then add olive oil (if using) and 2 tablespoons of butter until foamy.
- Sauté the minced garlic for 30-60 seconds until fragrant; add red pepper flakes during this step if desired.
- Add seasoned shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side until pink and opaque.
- Melt the remaining 2 tablespoons of butter with the shrimp, then squeeze in the juice from half a lemon.
- Remove from heat, stir in fresh parsley, adjust seasoning, and serve hot.
Notes
Ensure shrimp are thoroughly dry before cooking to get a better sear. Do not overcrowd the pan; cook in batches if necessary.