Garlic Butter Shrimp

 

 

Ingredients

2 tablespoons olive oil
4 tablespoons butter (unsalted)
1 pound shrimp (large or jumbo, shelled)
¼ teaspoon salt (or to taste)
6 cloves garlic (minced)
½ teaspoon red pepper flakes
3 tablespoons lemon juice (freshly squeezed)
¼ cup fresh parsley (chopped)
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Instructions

Cook the shrimp: Heat the olive oil and 2 tablespoons of the butter to a large skillet, over medium high heat. Add the shrimp to the skillet and cook for 2 to 3 minutes until the shrimp turns pink. Season with salt. Flip over and cook for another 2 minutes.

Add garlic: Add the garlic and red pepper flakes and cook for about 30 seconds or until aromatic. Do not burn.
Finish the shrimp: Stir in the remaining butter, lemon juice and parsley. Turn off the heat. Serve immediately.

Equipment
12-inch Cast Iron Skillet

When buying fresh shrimp, it should not have a fishy smell. Fresh shrimp, like other seafood, should smell clean, like saltwater, or the sea.
Press the body of the shrimp with your finger. If your finger leaves an indentation, that shrimp isn’t fresh.
Never thaw shrimp on the counter as this can be dangerous, always thaw it in the refrigerator.
Freshly cooked shrimp is really at it’s best when served immediately, but is perfectly fine in the fridge for up to 2-3 days in an airtight container.
Allow cooked shrimp to cool completely before placing in airtight freezer bags or containers, and store up to 3-4 months. When ready to use, take them directly from the freezer to your pan for reheating.