Simple Garlic Shrimp
There are weeknight dinners, and then there are dinners that make you feel like you actually know what you're doing in the kitchen. This Garlic Shrimp is the latter. It comes together in about 15 minutes, looks impressive on the table, and tastes like something you'd order at a seaside restaurant.
Ingredients
- 1 ½ tablespoons olive oil
- 1 pound shrimp peeled and deveined
- salt to taste
- 6 cloves garlic finely minced
- ¼ teaspoon red pepper flakes
- 3 tablespoons lemon juice
- 1 tablespoon caper brine
- 2 tablespoons cold butter cut into 4 equal pieces, divided
- ⅓ cup chopped flat-leaf parsley divided
- 1 teaspoon water or as needed
Notes
- Make sure shrimp are completely dry before they hit the pan — moisture causes steaming, not searing.
- Cold butter added gradually is what makes the sauce silky and glossy rather than greasy. Don't rush it.
- No caper brine? A small splash of white wine vinegar or extra lemon juice works as a substitute.
- Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water — high heat will make the shrimp rubbery.
- This dish is not recommended for freezing.