Prep Time::15 mins
Cook Time::10 mins
Total Time::25 mins
Servings::4
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
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
Dotdash Meredith Food Studios
Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
Dotdash Meredith Food Studios
Add garlic and red pepper flakes; cook and stir for 1 minute.
Dotdash Meredith Food Studios
Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute.
Dotdash Meredith Food Studios
Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.
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Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 teaspoon at a time, if too thick, about 2 minutes.
Dotdash Meredith Food Studios
Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley. Enjoy!
Dotdash Meredith Food Studios