Teresa's Recipes
Garlic Shrimp Saute
Indulge in a seafood feast with this exquisite Garlic Shrimp Saute recipe. This dish is a harmonious blend of succulent shrimp, aromatic garlic, and tangy lemon juice, sauteed to perfection in a mix of olive oil and butter. Its simplicity belies its rich flavor, making it a perfect quick yet gourmet meal. Originating from the Mediterranean coast, this dish carries the warmth of the sun and the freshness of the sea.
Ingredients
- 2 tablespoons, finely chopped Parsley
- 1/2 teaspoon, freshly ground Black pepper
- 1/2 teaspoon Salt
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 4 cloves, minced Garlic
- 1 pound, peeled and deveined Shrimp
Dietary Notes
- Servings: 4
- Dish Type: Main
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 250
- Fat: 14g
- Carbs: 2g
- Protein: 24g
- Sodium: 880mg
- Sugar: 0g
Instructions
- Heat a large skillet over medium heat. Add the butter and olive oil, allowing the butter to melt and oil to heat without burning.
- Add the minced garlic to the skillet. Saute for 1-2 minutes until the garlic is fragrant and golden brown. Be careful not to burn the garlic as it can turn bitter.
- Add the shrimp to the skillet. Cook for 2-3 minutes on each side, until the shrimp turn pink and are fully cooked through. Adjust the cooking time if your shrimp are particularly large or small.
- Drizzle the lemon juice over the cooked shrimp. Season with salt and freshly ground black pepper to taste.
- Sprinkle the finely chopped parsley over the shrimp. Toss to combine, ensuring the shrimp are evenly coated with the garlic, lemon juice, and seasoning.
- Remove the skillet from the heat. Serve the shrimp hot, ideally with a side of crusty bread to soak up the delicious juices.
Tips
- For an added touch, garnish with lemon slices before serving.
- You can also add a pinch of red pepper flakes for a little heat.
- If you prefer, you can substitute fresh parsley with dried. Use a third of the amount when substituting with dried parsley.