2 pounds large shrimp, peeled and deveined1 teaspoon kosher salt
1 teaspoon cracked black pepper
6 tablespoons unsalted butter, divided
4 cloves garlic, minced
3/4 cup fresh lemon juice
1/4 cup chopped fresh parsley, divided
Prep ingredients before you begin cooking. Do not skip this step.
In a large skillet over medium-high heat, melt 2 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 and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.
