Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional for a spicy kick)
- Salt and freshly ground black pepper to taste
- Fresh lemon juice (from 1 lemon)
- Chopped parsley for garnish
- Cooked pasta or crusty bread (optional, for serving)
Instructions
- Rinse the shrimp thoroughly and pat dry with paper towels. Season with salt and pepper.
- In a large skillet, melt the butter with olive oil over medium heat. Add minced garlic and red pepper flakes, cook for 30 seconds until fragrant, stirring frequently.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Avoid overcooking.
- Pour in fresh lemon juice and sprinkle chopped parsley. Toss gently to coat evenly. Optional: add grated Parmesan cheese for extra flavor.
Notes
- For added spice, increase red pepper flakes or add hot sauce.
- Serve immediately over pasta or with crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
- Diet: Pescatarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg