Buttery, garlicky shrimp with plenty of bright lemon is something I can never get enough of. I have a hard time resisting eating these shrimp straight out of the pan each time I cook them!
Cook Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer, Main Course
Cuisine: American
Servings: 6
Calories: 205kcal
Ingredients
2poundsshrimppeeled and deveined, tails intact or removed
¼cup, plus 2 tablespoonsbutterdivided
6clovesgarlicminced
½teaspoonkosher salt
¼teaspoonfreshly ground black pepper
2tablespoonsfresh lemon juiceabout ½ of a medium-size lemon
1tablespoonfresh Italian parsley
cooked pasta or ricefor serving, if desired
Instructions
Place the shrimp in a colander and rinse with cold water. Line a large plate or tray with paper towels and place the shrimp on the towels. Pat dry with additional paper towels. Set aside next to the stove.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.
Add the shrimp to the pan and sprinkle with salt and pepper. Cook about 2 minutes. Flip and cook 1-2 minutes on the other side.
Add the remaining ¼ cup butter and lemon juice. Cook, while stirring, for another minute or so. Remove from the heat as soon as the butter has melted. Taking care not to overcook the shrimp.
Taste a shrimp and add more salt and pepper or lemon juice, if desired. Sprinkle with parsley before serving over pasta or rice, if desired.