Total Time: 20 minutes active, 1 hour inactive
This garlicky shrimp with lemon butter recipe is excellent served over cooked pasta or along side of steamed rice to soak up the sauce. The shrimp can be easily replaced, the sauce can be served over chicken, fish, or steamed vegetables. Please, do NOT skip the marinade step—the quick marinade will penetrate the shrimp with lots of garlicky flavor. Most importantly, don’t toss the sauce! Make sure to scrape up all that rich buttery goodness with some warm crusty bread.
1 pound large shrimp. Peel, devein, and pat dry
3 tablespoons extra virgin olive oil divided
4 cloves garlic, chopped and divided
1/4 teaspoon of crushed pepper flakes
1/2 teaspoon salt
1/2 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
3 tablespoons fresh lemon juice
1/4 cup dry white wine
4 tablespoons of cold unsalted butter
salt to taste
freshly chopped parsley for garnish
In a large bowl, combine half of the chopped garlic, 1 tablespoon of extra virgin olive oil, and salt and mix. Add shrimp. Let marinate for at least 1 hour.
Heat remaining olive oil over medium heat and sauté the shrimp. When the shrimp becomes pink and forms a nice crust, remove the little crustaceans with a slotted spoon and transfer to a plate. Leave as much oil in the pan as you can.
Cover the shrimp with a pot lid, slightly ajar, to keep them warm.
Add the remaining garlic and pepper flakes. Sauté just a minute, to soften garlic slightly.
Deglaze the pan with the white wine.
Add the thyme, parsley and lemon juice and raise heat to medium high to bring to a boil.
Turn off heat, add cold butter 1 tablespoon at a time, while whisking to emulsify the sauce. Whisk constantly until thickened; it will take a few minutes to incorporate all the butter (If butter is too cold, turn the heat on medium for a minute to melt the butter while whisking).
Taste the sauce to see if more salt is needed.
Turn the heat back on to medium-low and toss the shrimp back into the sauce just to let them warm back up, about 2 minutes.
Plate, garnish with fresh chopped parsley, and serve immediately.