Shrimp with Garlic Sauce

This shrimp dish is packed with flavor and takes mere minutes to make! The garlic is strong, but not overwhelming, and there’s an unexpected tang from the caper brine. I served it over whole wheat couscous, but it would be equally as delicious over rice, pasta, or nice crusty bread. It’s the *perfect* weeknight meal, because it takes just as long as the couscous (only 5 minutes!). make sure you get all of your prep done before you turn your stove on. You really won’t have time to chop or measure once you start cooking.

I used frozen shrimp for this recipe. If you are using it too, defrost it under cold running water. Then place between paper towels to dry.

Start with all of the prep…

Finely mince 6 cloves of garlic.
Cut 2 tablespoons of butter into 4 pieces.
Mince up a bunch of fresh parsley.

Add some EVOO to a skillet over high heat.

Add the shrimp and cook until pink on one side, about 1 minute.

Flip the shrimp and let cook for an additional minute.

Add the garlic.

Sprinkle in the red pepper flake.

Stir to combine and let cook for about 30 seconds.

Squeeze in the juice of 1 lemon.

Pour in about 1 tablespoon of caper brine.

Add the parsley and 1 piece of the butter.

Once the butter melts, reduce the heat to low and add the remaining 3 pieces.

Let the butter melt.
Pour in a teeny bit of water to create a sauce.

Serve immediately! Enjoy!!

One Year Ago: Gazpacho

Shrimp with Garlic Sauce (serves 4)

INGREDIENTS:

1½ tablespoon extra virgin olive oil
1 pound shrimp, peeled and deveined
salt
6 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
juice of 1 lemon
1 tablespoon caper brine
⅓ cup parsley, chopped
2 tablespoons butter, cut into 4 pieces, divided
water

DIRECTIONS:

Heat the olive oil in a skillet over high heat.
Add the shrimp and season with salt.
Cook until pink on one side, about 1 minute.
Flip the shrimp and cook for 1 more minute, until pink on the other side.
Add the garlic and red pepper flakes.
Stir to combine and let cook for about 30 seconds.
Add the lemon juice and caper brine.
Stir again then add the parsley and 1 piece of the butter.
Stir and let the butter melt.
Reduce the heat to low and add the remaining butter.
Once the butter melts, add a splash of water to thin out the sauce and serve immediately.