Description
A quick and easy one-pan dish featuring succulent shrimp sautéed in garlic and butter, finished with lemon and parsley.
Ingredients
- 10 ounces large raw shrimp, peeled and deveined
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon paprika (optional)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- Juice of 1/2 lemon
- Zest of 1/2 lemon
- 2 tablespoons fresh parsley, chopped
- Pinch of chili flakes (optional)
- Lemon wedges for serving
- Crusty bread or steamed rice to accompany
Instructions
- Pat shrimp dry on paper towels and season both sides with salt, black pepper, and paprika if using.
- Heat a large skillet over medium heat. Add olive oil and butter; swirl until melted and shimmering.
- Add minced garlic and sauté for about 30 seconds, stirring constantly to avoid browning.
- Arrange shrimp in a single layer in the skillet, cooking undisturbed for 2–3 minutes until pink and lightly browned.
- Flip shrimp and cook another 2–3 minutes until opaque and just cooked through. Do not overcook.
- Remove skillet from heat and squeeze in lemon juice, sprinkle lemon zest, chopped parsley, and chili flakes if using. Toss gently to coat.
- Serve immediately with lemon wedges and your choice of crusty bread or steamed rice.
Notes
For a higher smoke point, use ghee or clarified butter. Frozen shrimp are acceptable if thawed and dried well before cooking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean