Ingredients
▢1 pound large raw shrimp peeled and deveined
▢6 tablespoons butter divided
▢1/2 teaspoon kosher salt
▢1/2 teaspoon black pepper
▢5 garlic cloves minced
▢1/2 cup chicken stock
▢¼ teaspoon red pepper flakes
▢2 tablespoons lemon juice
▢2 tablespoons minced parsley
Instructions
Heat 2 tablespoons of butter in a large heavy bottomed skillet over medium heat.
Add the shrimp to the skillet and sprinkle with salt and pepper.
Cook, stirring occasionally, for 4-5 minutes or until shrimp is cooked through.
Remove shrimp to a plate and set aside.
Add the garlic to the skillet and cook, stirring constantly, for 30 seconds.
Add the chicken stock and whisk to combine. Simmer until stock has reduced by half about 5-10 minutes.
Add the remaining 4 tablespoons butter, lemon juice, and red pepper to the sauce. Stir to melt the butter and cook for 2 more minutes.
Remove from the heat and return the shrimp to the sauce. Sprinkle the parsley over the top and stir to combine.
Serve immediately.
Tips & Notes:
The red pepper flakes don’t really make this dish spicy, but you can reduce or omit them if you’d like.
You may use any size shrimp you like – adjust cook time as needed.
Nutrition Information:
Serving: 1| Calories: 307kcal (15%)| Carbohydrates: 3g (1%)| Protein: 27g (54%)| Fat: 20g (31%)| Saturated Fat: 12g (75%)| Polyunsaturated Fat: 6g| Trans Fat: 1g| Cholesterol: 286mg (95%)| Sodium: 1522mg (66%)| Sugar: 1g (1%)| Net Carbs: 3g (6%)
