Description
A cozy autumn dish combining bright citrus, rich butter, and tender shrimp, perfect for weeknights or special guests.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 cup low-sodium chicken broth
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- Zest of 1 lemon
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Pasta or crusty bread, for serving
Instructions
- Prep the shrimp: Pat the shrimp dry and season lightly with salt and pepper.
- Heat the pan: In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil until shimmering. Sear the shrimp in a single layer for 1–2 minutes per side until just pink and opaque. Remove the shrimp and set aside.
- Make the sauce: Lower the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Cook, stirring, until fragrant and just beginning to color, about 30–45 seconds.
- Add brightness: Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan. Stir in lemon zest and red pepper flakes, letting the sauce simmer for 1–2 minutes to slightly reduce.
- Finish: Return the shrimp to the skillet and toss to coat in the sauce. Sprinkle with parsley and give a final stir. Serve immediately over pasta or with crusty bread for dipping.
Notes
Don’t overcook shrimp for best texture. Use fresh lemon for superior flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian