Description
A quick and delicious skillet dish featuring succulent shrimp in a rich garlic-butter sauce with a hint of lemon. Ready in just 15 minutes, it's perfect for busy weeknights or elegant appetizers.
Ingredients
- 1 lb raw large shrimp, peeled and deveined
- 2 tbsp extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp garlic, minced (about 3 cloves)
- 4 tbsp unsalted butter
- 1 tsp Italian seasoning
- Juice of 1 lemon
- 1 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp, season with salt and pepper, and cook until pink—about 2–3 minutes per side. Remove from the pan and set aside.
- Lower heat to medium, add garlic, and cook for about 1 minute until fragrant.
- Stir in butter, Italian seasoning, and lemon juice until the butter melts and the sauce comes together.
- Return shrimp to the skillet, toss to coat in the sauce, and cook for another minute to reheat.
- Sprinkle with chopped parsley, toss again, and serve immediately.
Notes
- Add a pinch of red pepper flakes for a spicy variation.
- Lime juice can be substituted for lemon for a different citrus note.
- A splash of dry white wine enhances the sauce's depth.
- Fresh dill and Dijon mustard can be added for a Greek twist.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet over low heat to preserve texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 0g
- Sodium: 610mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 180mg
