Description
A delightful and quick dish that beautifully combines shrimp, garlic, and butter, perfect for special occasions or cozy dinners.
Ingredients
- 1 lb Large shrimp (Peeled and deveined)
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic (Minced)
- 1/4 teaspoon Red pepper flakes (Optional)
- 1/4 cup Vegetable broth
- 1/4 cup Fresh parsley (Chopped)
- to taste Salt
- to taste Black pepper
Instructions
- Thaw shrimp if frozen, peel and devein if necessary, rinse under cold water, and pat dry. Season lightly with salt and black pepper.
- In a large skillet, heat olive oil and 2 tablespoons of unsalted butter over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
- Increase heat to medium-high, add shrimp in a single layer, season with salt and black pepper, and cook for 2-3 minutes, flipping halfway through until pink and opaque.
- Pour in the vegetable broth, bring to a gentle simmer, and cook for an additional 2 minutes. Stir in lemon juice and zest, then add remaining 2 tablespoons of butter until melted.
- Add cooked linguine or spaghetti to the skillet, toss gently with shrimp and sauce, adding reserved pasta water if needed. Stir in chopped parsley before serving.
Notes
Serve hot over cooked linguine or spaghetti, garnished with chopped parsley. Store leftovers in an airtight container in the refrigerator for 2-3 days.