Garlic Shrimp with Lemon Butter Sauce

Name: Garlic Shrimp with Lemon Butter Sauce
Ingredients: 36 jumbo shrimp, peeled and deveined; Kosher salt; Freshly-ground black pepper; 1 ¼ cups unsalted butter, divided; 1 tsp olive oil; 2 tbsp minced garlic; ½ shallot, finely minced; 2 lemons, juiced; Splash of heavy cream

Ingredients

36 jumbo shrimp, peeled and deveined
Kosher salt
Freshly-ground black pepper
1 ¼ cups unsalted butter, divided
1 tsp olive oil
2 tbsp minced garlic
½ shallot, finely minced
2 lemons, juiced
Splash of heavy cream

Steps

Season shrimp liberally with kosher salt and freshly ground black pepper. Set aside.
Melt 2 tbsp butter with olive oil in a large sauté pan over medium high heat. Add garlic and cook, stirring, until garlic is golden.
Add shrimp and cook, tossing occasionally, until shrimp turns pink and opaque. Keep warm.
In a large saucepan, melt 2 tbsp butter over medium heat. Add shallot and cook for 30 seconds.
Add lemon juice, heavy cream, and remaining butter. Cook until heated through and butter has melted. Check for taste and adjust seasoning if desired.
Spoon sauce over shrimp and serve warm.

More recipes with shrimp, butter, garlic, shallot, lemon or cream

Adapted from “Garlic Shrimp with Lemon Butter Sauce” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.