Succulent shrimp in savory garlic sauce, paired with warm, crusty garlic bread for a satisfying weeknight treat.
# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Dairy & Oils
02 - 4 tablespoons unsalted butter, divided
03 - 2 tablespoons olive oil
→ Aromatics
04 - 4 garlic cloves, finely minced
→ Liquids
05 - 1/4 cup dry white wine or chicken broth
→ Seasonings
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1/4 teaspoon red pepper flakes (optional)
08 - 2 tablespoons chopped fresh parsley, plus more for garnish
09 - Salt and black pepper to taste
→ Bread
10 - 4 thick slices French or Italian bread
11 - Garlic butter, prepared by mixing softened butter, minced garlic, and chopped parsley
# Method steps:
01 - Preheat oven to 375°F. Evenly spread garlic butter over each bread slice and arrange on a baking sheet. Bake for 8 to 10 minutes until golden and toasted. Set aside to cool slightly.
02 - Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until aromatic. Season shrimp with salt and pepper, then add to the skillet in a single layer. Sear shrimp for 2 to 3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
03 - In the same skillet, add 1 tablespoon butter and pour in the white wine or chicken broth. Simmer for 1 to 2 minutes to reduce. Stir in lemon juice, red pepper flakes if desired, and the remaining butter. Whisk until sauce is smooth and cohesive.
04 - Return cooked shrimp to the skillet and toss to coat evenly with the sauce. Sprinkle with chopped parsley and stir gently. Divide shrimp and sauce between individual bowls and serve promptly with warm garlic bread alongside.
