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Brown Butter Shrimp with Spicy Broccoli Rabe


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Rate this recipe 4.5/5 (4 Votes)


  • kosher salt
  • 1 lb. broccoli rabe, trimmed
  • Freshly ground black pepper
  • 1 lb. shrimp, peeled and deveined
  • 4 tbsp. unsalted butter
  • 3 garlic cloves, minced, divided
  • extra-virgin olive oil
  • 1/2 tsp. crushed red pepper flakes, plus more for garnish
  • 1/4 c. chopped parsley


Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook broccoli rabe for 4 minutes. Set up a bowl of cold water with ice cubes. Drain broccoli rabe and rinse under cold water; transfer to ice bath.
In a bowl, season shrimp with salt and pepper; set aside.
In a large sauté pan add butter and heat over medium-low heat. Warm until color begins to brown, about 2 to 3 minutes. Add 2 cloves minced garlic and stir until butter is golden; turn heat to medium-high. Add half of the shrimp and cook until pink, 2 minutes per side; transfer to a clean bowl. Cook remaining shrimp and transfer to bowl. Add 2 tablespoons olive oil, 1 clove minced garlic, and chili flakes to the same sauté pan, stir for 1 minute. Toss in drained broccoli rabe until heated through, about 2 to 3 minutes.
Serve shrimp on bed of broccoli rabe. Garnish with parsley and sprinkle of red pepper flakes.

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