Lemon Garlic Butter Shrimp

         Lemon and Garlic are the two greatest flavors known for seafood. This recipe for Garlicky lemon Butter Shrimp is a quick meal to throw together on a busy day. You can have this ready in 15 minutes.

You can serve this with so many things, it can go over angel hair pasta, and served with baguette bread to soak up all the goodness of the lemon garlic butter.

            You could also serve this dish with a plate of Lemon Rice, or even brown rice. I do feel the need to warn you though. Before you start to put this dish together, be sure to have all your ingredients ready.

The cooking process takes very little time and it goes quickly. You could add some nice sauteed vegetables in with the shrimp or roast them and have them on the side.

Frequently Asked Questions:

            Can I use frozen Shrimp?

Yes, and to make it even easier, find the packages that are already peeled and deveined. You do want to find the Raw shrimp, not precooked. Reheating it will make it tough and no one likes tough seafood.

            Could I use different seafood?

I enjoy a plateful of scallops in garlic, lemon butter. You could also try fresh crab meat or lobster.

            How long does it take to cook shrimp?

Once the shrimp starts to look opaque, and it starts to curl, the shrimp is done. Be sure not to over cook it. Shrimp or any seafood that is overcooked can really change a person’s mind about seafood.

What do you need to make Lemon Garlic Butter Shrimp

1 ½ tbsp Olive Oil

6 cloves fresh garlic, minced

¼ tsp red pepper flakes

3 tbsp lemon juice

1 ½ tsp cold butter

⅓ cup Italian parsley, finely chopped

1 ½ tbsp cold butter

1 pound shrimp, peeled and deveined

Water as needed

Pinch of salt

How to make Lemon Garlic Butter Shrimp

FIRST STEP:

Heat the olive oil in a heavy bottomed skillet, just until it begins to smoke

Layer the shrimp in a single layer in the skillet and cook for one minute

SECOND STEP:

Season with a light sprinkle of salt and stir, cook for 1 more minute or until the shrimp begin to turn pink, curl and turn opaque.

Stir in the garlic and the red pepper flakes, stir and cook for one minute

THIRD STEP:

Stir in the lemon juice, ½ of the parsley and 1 ½ tsp of cold butter

Cook until the butter has melted, about 1 minute, reduce the heat to a simmer and stir in 1 ½ tbsp cold butter.

FOURTH STEP:

Stir and cook for a minute until the butter has melted and starts to look like a thick sauce and will coat the shrimp. This will take about 2 to 3 minutes

Remove the shrimp with a slotted spoon and transfer to a bowl

FIFTH STEP:

Continue to cook the sauce, adding a little water if needed, about 1 tsp at a time. Cook for 2 minutes

Serve the shrimp with a spoonful of the pan sauce over the top

Garnish with the remaining parsley

Enjoy!

YUM!