Ingredients
- 1 1/2 pounds large shrimp (16–20 count), peeled and deveined, tails on or off
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth (or seafood stock)
- 1 1/2 tablespoons lemon juice
- Lemon wedges, for serving
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Pat shrimp dry with paper towels and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- In a large skillet over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil.
- Add shrimp in a single layer and cook for 1–2 minutes per side, until just opaque and cooked through. Transfer shrimp to a plate.
- Reduce heat to medium. Add remaining olive oil and butter to the pan. Sauté garlic and red pepper flakes for 30 seconds until fragrant.
- Pour in chicken broth and simmer for 2 minutes until reduced by half. Stir in lemon juice.
- Return shrimp and any juices to the skillet and toss to coat in the sauce.
- Remove from heat, stir in parsley, and adjust seasoning with salt and pepper.
- Serve over pasta or with crusty bread, garnished with lemon wedges.
Notes
- Use seafood stock for a deeper seafood flavor.
- Great served over linguine, angel hair, or with rice.
- Add a splash of white wine with the broth for extra richness (optional).
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 260
- Sugar: 0g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 180mg
