Garlic Lemon Butter Shrimp
Tender skillet cooked shrimp are coated in a rich bright lemon butter sauce and finished with fresh parsley for a nice contrast of color. An easy dinner entree you'll want to make again and again!
- 1 1/2 lbs extra-large (21/25) shrimp, peeled and deveined
- 3 Tbsp butter, melted
- 1 1/2 Tbsp fresh lemon juice
- 2 Tbsp minced fresh parsley
- Salt and freshly ground black pepper
- 1/8 tsp sugar
- 4 tsp olive oil, divided
- 2 cloves garlic, minced
In a bowl mix together butter, lemon juice and parsley, set aside.
Pat shrimp dry with paper towels then sprinkle with 1/4 tsp salt, 1/4 tsp pepper and the sugar.
Heat 2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
Add half the garlic and half the shrimp to skillet and cook turning once until shrimp is cooked through and opaque, about 3 minutes total.
Transfer to a piece of foil and wrap to keep warm. Repeat cooking process with remaining shrimp then remove skillet from heat.
Return shrimp in foil to pan with other the shrimp. Pour butter mixture over shrimp and toss to coat. Serve warm.
Recipe source: inspired by The Best 30-Minute Recipe, by Cook's Illustrated