I’m hard pressed to think of a dish that isn’t made better by adding sautéed shrimp. This is a super simple way to make them that is fresh and delicious. You’ll like. I promise.
Then chop up your garlic and parsley while you melt half the butter with the olive oil over medium high heat in a frying pan. (Olive oil has a relatively high smoke point while butter does not, so using both lets you sautee the shrimp at a higher temperature without missing out on the gloriousness of butter. I’m a best of both worlds kind of girl.)
Add shrimp and season with salt and pepper. Sprinkle on the garlic and red pepper flakes and sauté for 2-3 minutes, or until shrimp are juuuuust opaque in the center when you cut them. Careful not to overcook them!
- 1 lb of large raw shrimp, peeled and deveined
- 3-4 large cloves of garlic, finely chopped
- 2 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 1 handful Italian parsley, finely chopped
- 1 good pinch of red pepper flakes (optional)
- Kosher salt
- Freshly ground black pepper
- Juice of 1/2 lemon
- Melt olive oil and 1 tbsp butter in a large frying pan over medium high heat.
- Add shrimp and season with salt and pepper (and red pepper flakes, if you dare).
- Sprinkle the garlic over the shrimp.
- Saute for 2-3 minutes, turning shrimp half way through. Be careful not to overcook the shrimp. They should be just opaque in the center when you cut into them.
- Add the lemon juice, parsley and the second tblsp butter. Stir to coat and serve.