- 6
- 15 mins
- 20 mins
Ingredients
- 2 pounds large shrimp, peeled and deveined (1)
- 1 teaspoon kosher salt (1/2)
- 1 teaspoon cracked black pepper (1/2)
- 6 tablespoons unsalted butter, divided (3)
- 4 cloves garlic, minced (2)
- 3/4 cup fresh lemon juice (3/8)
- 1/4 cup chopped fresh parsley, divided (1/8)
- () = halved recipe
Preparation
Step 1
PREP ingredients before you begin cooking. DO NOT SKIP THIS STEP.
In a large skillet over medium-high heat, melt 2 (1) tablespoons butter. Add garlic to skillet and cook about 1 minute. Add shrimp, salt and pepper. Cook for 1 minute without stirring. Continue cooking until shrimp begin turning pink (about 2-3 minutes). Remove shrimp from pan and set aside in a bowl. (They will be returned to the skillet to continue cooking).
Add lemon juice to skillet and bring to a boil. Reduce to simmer and cook until liquid is reduced by half. Add remaining butter and cook until melted. Add 1/2 of parsley. Stir to combine. Add shrimp back into the pan. Stir to combine. Cook until shrimp are opaque, about 2-3 minutes stirring occasionally. Top with remaining parsley and serve with a lemon wedge, if desired.
Serve over pasta or steamed vegetables.