1poundshrimp (extra large 26/30)peeled and deveined
pinchsalt
pinchpepper
2tablespoonsbutter
1clovegarlicminced
pinchred pepper flakesoptional
½lemon
1tablespoonfresh Italian parsleychopped
Instructions
Thaw your shrimp and pat dry with a paper towel
1 pound shrimp (extra large 26/30)
Sprinkle with salt and pepper
pinch salt, pinch pepper
Melt butter in a large pan over medium to medium high heat
2 tablespoons butter
Add shrimp and let cook for 3-4 minutes until you see some pink forming
Flip shrimp. Add garlic and red pepper flakes.
1 clove garlic, pinch red pepper flakes
Cook for another 3-4 minutes. Once shrimp is pink, it is done.
Turn off heat and squeeze half a lemon over the top of shrimp
½ lemon
Sprinkle with fresh chopped parsley and serve
1 tablespoon fresh Italian parsley
Notes
A pinch is about 1/16 of a teaspoon
Make certain your shrimp is fully thawed
Shrimp cooks quickly. Have everything ready to serve for dinner.
Make certain you don't overcrowd your pan with shrimp. You want just a single layer with a bit of space between. If doubling this recipe, consider using two pans.
I add the garlic and the red pepper flakes when I flip the shrimp. This helps make certain the garlic doesn't burn, but you still get all that great flavor.
Swirl your pan around once you add the garlic to help distribute
Don't overcook shrimp. Once it turns color, it's done!
Serve with additional lemon wedges
If your shrimp is frozen, you'll want to fully thaw it before cooking.
Place shrimp in refrigerator and allow shrimp to thaw overnight
If you need the shrimp quickly, remove shrimp from packaging and place in a colander. Spray cold water over shrimp for a few minutes until shrimp is thawed.
You can also place shrimp in a bowlful of cold water until shrimp is thawed.
Make certain you use cold water, warm or hot water will begin to cook the shrimp and change the texture.