Ahhh Shrimp! The versatile seafood! I love cooking with shrimp and trying different combinations. I tend to be using garlic and red pepper flakes in most of my dishes lately. I’m loving the heat and garlicky taste.
It’s key to not overcook the shrimp. Well, unless you like chewy rubbery shrimp. This dish will cook fast!
Ensure you have your ingredients ready, have studied the recipe and have your running shoes on. OK, maybe not the running shoes.
A quick tip with garlic. When processing garlic, remove the “germ” or “sprout” that grows in the middle of the garlic. As the garlic ages, the germ will turn green and develop a bitter quality. When I process garlic, I like to cut the “root” (hard end) and gently “smash” the garlic with my knife. This loosens the skin. Peel off the skin and cut in half length wise. Using the blade of your knife, remove the germ.
Enjoy the recipe! As always, adjust and add ingredients to your liking. When I cook I’m always adjusting and trying new ingredients. Enjoy the awesome cooking process!!!
PREP TIME 15 mins
COOK TIME 10 mins
TOTAL TIME 25 mins
Serves: serves 4
2 tbsp extra virgin olive oil
1 lb shrimp – peeled, deveined, cleaned and pat dry
6 cloves of garlic – minced
1 tsp red pepper flakes
1 tsp paprika
3 tbsp lemon juice
⅓ cup chopped parsley (or 2 tbsp dried parsley flakes)
1 ½ tbsp. cold butter
salt to taste
water as needed
LET'S DO THIS!
heat oil in a pan over medium heat
add shrimp to the pan evenly and let cook for 1 minute
season shrimp with salt and continue to cook and stir until shrimp begin to turn pink, about 1 minute.
add garlic, red pepper flakes, paprika and parsley (save 1 tbsp parsley for garnish)
cook and stir 1 minute - add lemon juice and cold butter.
cook until butter has melted and stir to form a thick sauce
cook until the shrimp are pink and opaque, about 2 to 3 minutes.
remove shrimp with a slotted spoon and transfer to a plate or bowl
continue to cook sauce - add 1 tbsp water if too thick, about 2 minutes