Ingredients
Creating a dish that resonates with flavor doesn’t have to be complicated. Here’s what you’ll need:
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
If you’re like me and love a bit of heat, feel free to add a pinch of red pepper flakes. Alternatively, if you’re out of fresh parsley, dried parsley or even a sprinkle of oregano can do the trick.
Instructions
- Begin by heating the olive oil in a large skillet over medium heat. Once shimmering, add the shrimp in a single layer.
- Cook the shrimp for about 2 minutes on each side until they turn pink and opaque. Remove them from the skillet and set aside.
- In the same skillet, lower the heat slightly and add the butter. Allow it to melt and become slightly nutty in aroma.
- Add the minced garlic to the butter and sauté for about 1 minute, just until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Return the shrimp to the skillet, sprinkle with paprika, and stir to coat them evenly with the garlic butter.
- Squeeze the lemon juice over the shrimp, season with salt and pepper, and sprinkle with parsley.
- Toss everything to combine, ensuring the shrimp are well coated in the sauce. Serve hot.
Cooking with love, as my abuela always taught me, is about feeling the dish come together. Trust your senses and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International