Ingredients
Main Ingredients
- 1 lb medium fresh or frozen raw shrimp, peeled and deveined (thawed if using frozen)
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 4 cloves garlic, minced Fresh garlic recommended
- 2 tablespoons white wine Can substitute with chicken broth or additional lemon juice
- 1 tablespoon lemon zest
- 1/4 cup lemon juice Adjust according to taste
- 2 teaspoons thyme
- 1/4 cup parsley, roughly chopped
- Salt and pepper to taste
- Lemon slices for garnish
Method
Cooking
- Melt 2 tablespoons of the butter and all of the olive oil in a large skillet over medium-high heat.
- When the butter stops bubbling, add shrimp and cook for 2 minutes.
- Flip shrimp, add garlic, and cook for another 2 minutes, stirring occasionally, until shrimp is pink and opaque.
- Add white wine and the remaining butter. Scrape up any browned bits on the bottom of the pan. Bring to a simmer and cook for 1-2 more minutes, until slightly reduced.
- Remove from heat, stir in lemon juice, lemon zest, thyme, and parsley. Add salt and pepper to taste. Garnish with lemon slices. Serve immediately.
Nutrition
Serving: 1gCalories: 340kcalCarbohydrates: 12gProtein: 26gFat: 20gSaturated Fat: 10gSodium: 550mgFiber: 1gSugar: 1g
Notes
Serve hot, ideally on a bed of pasta, rice, or with crusty bread. Store leftovers in an airtight container in the refrigerator for up to 2 days.
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