Ingredients
2 tablespoons olive oil
4 tablespoons butter (divided)
4-5 cloves garlic, minced
1 1/4 pounds shrimp, peeled and deveined
1 pinch salt and black pepper
1/4 cup vegetable broth
1/2 teaspoon red pepper flakes
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
Instructions
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp to the pan in a single layer.
Season with salt and pepper.
Sauté for 2 minutes on the first side until pink edges appear.
Flip the shrimp and cook until just opaque.
Add the vegetable broth, remaining 2 tablespoons of butter, lemon juice, and red pepper flakes to the pan.
Whisk or stir gently to emulsify the sauce.
Remove from heat immediately and garnish with fresh parsley.
Notes
Ensure the shrimp are dry before searing to get a better crust. Serve immediately over pasta, crusty bread, or zucchini noodles for a lower-carb option. Do not overcook the shrimp, as they can quickly become rubbery.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian-Inspired
- Diet: Pescatarian