INGREDIENTS
- 1 pound large raw shrimp peeled and deveined
- 6 tablespoons butter divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 5 garlic cloves minced
- 1/2 cup chicken stock
- ¼ teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 2 tablespoons minced parsley
INSTRUCTIONS
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Heat 2 tablespoons of butter in a large heavy bottomed skillet over medium heat.
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Add the shrimp to the skillet and sprinkle with salt and pepper.
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Cook, stirring occasionally, for 4-5 minutes or until shrimp is cooked through.
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Remove shrimp to a plate and set aside.
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Add the garlic to the skillet and cook, stirring constantly, for 30 seconds.
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Add the chicken stock and whisk to combine. Simmer until stock has reduced by half about 5-10 minutes.
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Add the remaining 4 tablespoons butter, lemon juice, and red pepper to the sauce. Stir to melt the butter and cook for 2 more minutes.
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Remove from the heat and return the shrimp to the sauce. Sprinkle the parsley over the top and stir to combine.
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Serve immediately.
TIPS & NOTES:
The red pepper flakes don’t really make this dish spicy, but you can reduce or omit them if you’d like.
You may use any size shrimp you like – adjust cook time as needed.