An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!
Garlic and butter. The two greatest pleasures in life. The two ingredients I could probably live off of for the rest of my life. And when you combine these two in a glorious shrimp skillet, well, it’s nothing short of perfection.
Now for those of you on a diet or for those getting ready for bikini season – which is something I should really be doing – this is just one of those dishes to make on your “cheat day” because every last, succulent, juicy bite of this is completely worth it. And it comes together in less then 20 min.
So diet or not, this needs to be made. And devoured. And if you’re anything like me, you’ll make this 3 times in one week.
- 8 tablespoons 1 stick unsalted butter, divided
- 1 ½ pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 5 cloves garlic, minced
- ¼ cup chicken stock
- Juice of 1 lemon, or more, to taste
- 2 tablespoons chopped fresh parsley leaves
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
- Stir in shrimp and gently toss to combine.
- Serve immediately, garnished with parsley leaves, if desired.
