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- 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter, divided - 6 cloves garlic, minced - 1 teaspoon red pepper flakes - 1 lemon, juiced and zested - ¼ cup fresh parsley, finely chopped - Salt and black pepper, to taste - 1 cup cherry tomatoes, sliced in half - 2 cups baby spinach leaves - 1 tablespoon extra virgin olive oil - Large skillet - Measuring cups and spoons - Knife and cutting board The stars of this dish are the shrimp and garlic. The large shrimp give a nice bite and cook quickly. You want them peeled and deveined for the best texture. The garlic adds a rich, warm flavor. Using fresh garlic is a must for a bright taste. Butter is crucial. It makes the sauce creamy and rich. You’ll use some for cooking and some to finish the dish. The red pepper flakes add heat but can be adjusted to your liking. If you want less spice, use less. Fresh lemon juice brightens the dish. It adds a zesty kick that enhances the shrimp and veggies. Zesting the lemon gives even more flavor. Don’t skip that step! The cherry tomatoes bring sweetness and color. They soften as they cook, adding a juicy burst. Baby spinach is light and wilts down nicely in the heat. It adds a pop of green and extra nutrients. Lastly, fresh parsley gives a nice finish. It brightens the dish visually and flavor-wise. This combination creates a meal that's not just quick but also packed with flavor. For the full recipe, check out the details above. 1. Heat a large skillet over medium heat. 2. Add 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. 3. Wait until the butter melts and mixes with the oil. 4. Add minced garlic and red pepper flakes to the skillet. 5. Sauté for 1-2 minutes, stirring often. Garlic should smell great but not burn. 1. Carefully add shrimp to the skillet. 2. Season shrimp with salt and black pepper. 3. Cook shrimp for 2-3 minutes on one side until pink. 4. Flip shrimp and cook the other side for 1-2 minutes. 5. Add halved cherry tomatoes and baby spinach to the skillet. 6. Stir gently and cook for 2 more minutes until spinach wilts. 1. Squeeze fresh lemon juice over the shrimp mixture. 2. Add lemon zest for extra flavor. 3. Add the last 2 tablespoons of butter to the skillet. 4. Stir until the butter melts and coats everything well. 5. Remove the skillet from heat and fold in chopped parsley. For the full recipe, check the instructions above. How to know when shrimp is cooked Shrimp cook quickly. They are ready when they turn pink and opaque. The flesh should be firm but not tough. Check the tails; they should curl slightly. This is a sign of doneness. Avoiding burnt garlic Garlic can burn fast. To keep it from burning, cook it on medium heat. Stir it often. When you smell its rich aroma, it’s almost done. Remove it from heat right away if it starts to turn brown. Ideal side dishes Garlic butter shrimp pairs well with many sides. Try serving it with rice or pasta. A fresh salad is also a great choice. You can even use crusty bread to soak up the sauce. Pairing with beverages For drinks, a crisp white wine works well. Lemonade or iced tea can be refreshing choices, too. You can also serve sparkling water with lemon slices for a fun twist. Serving in the skillet Serving right from the skillet adds charm. It looks rustic and inviting. Just be careful; the skillet will be hot! Garnishing for appeal Garnish with fresh parsley and lemon wedges. This adds color and freshness. A sprinkle of red pepper flakes can give it a nice pop. {{image_4}} You can easily swap shrimp for chicken or tofu. Both options work well in the dish. If you choose chicken, cut it into small pieces. Cook until golden and fully cooked. For tofu, use firm tofu and press it to remove water. Then, sauté it until crispy. Using different herbs can also change the flavor. If you like basil, use it instead of parsley. Fresh dill adds a nice twist too. You can also try thyme or oregano for a unique taste. Adding white wine to the skillet can elevate the dish. It gives the shrimp a rich flavor. Pour in about 1/4 cup of white wine after cooking the garlic. Let it simmer for a minute before adding the shrimp. Incorporating different vegetables adds nutrition and color. Bell peppers and zucchini work great. Just chop them up and add them with the cherry tomatoes. This makes the dish even more vibrant and tasty. For the full recipe, check the section above. To store leftover garlic butter shrimp, place it in an airtight container. This keeps the shrimp fresh. Make sure it cools to room temperature first. It can last in the fridge for up to three days. When you are ready to eat, reheat it gently. Use a skillet over low heat for best results. This helps keep the shrimp tender. Stir often to avoid burning. You can also use the microwave, but do so in short bursts. This method helps prevent overcooking. Can you freeze garlic butter shrimp? Yes, you can! Freezing is a great option for longer storage. Just make sure to place the shrimp in a freezer-safe container. Try to remove as much air as possible. Label it with the date. It can last for up to three months in the freezer. When you're ready to enjoy it, thaw the shrimp overnight in the fridge. For a quicker option, place the container in cold water. After thawing, reheat it in a skillet. Heat it slowly to maintain flavor and texture. Check for doneness as you cook. This way, your garlic butter shrimp stays delicious! What type of shrimp is best for this recipe? I recommend using large shrimp. They cook well and are easy to handle. Look for shrimp that are fresh or frozen, peeled, and deveined. The size matters for even cooking and great texture. How can I make it spicier? To add some heat, increase the red pepper flakes. You can also add sliced jalapeños or a dash of hot sauce. Adjust to your taste for the perfect kick! Can I make this dish ahead of time? You can prep the shrimp and veggies ahead of time. Just store them in the fridge. Cook the dish just before serving to keep everything fresh and tasty. Can I use frozen shrimp? Yes, you can use frozen shrimp. Just make sure to thaw them fully before cooking. This helps with even cooking and prevents a watery dish. How do I prevent shrimp from becoming rubbery? To avoid rubbery shrimp, do not overcook them. Cook for 2-3 minutes on one side until pink. Flip them and cook for another 1-2 minutes. Timing is key! In this post, I covered a simple and tasty garlic butter shrimp recipe. You learned about the main ingredients, equipment needed, and step-by-step instructions. I also shared helpful tips for cooking and serving shrimp, along with variations to suit your taste. Proper storage techniques ensure your dish stays fresh. Remember, cooking should be fun and easy. Now, you can impress your friends and family with this dish. Enjoy cooking and savor every bite!

Garlic Butter Shrimp Skillet

Indulge in the delicious flavors of Garlic Butter Shrimp Skillet that's quick and easy to make! This mouthwatering dish features tender shrimp sautéed with garlic, zesty lemon, and fresh veggies like cherry tomatoes and spinach. Perfect for a weeknight dinner, it takes just 15 minutes!
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Ingredients
  

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter, divided

6 cloves garlic, minced

1 teaspoon red pepper flakes (adjust for spice preference)

1 lemon, juiced and zested

1/4 cup fresh parsley, finely chopped

Salt and black pepper, to taste

1 cup cherry tomatoes, sliced in half

2 cups baby spinach leaves

1 tablespoon extra virgin olive oil

Instructions
 

Heat a large skillet over medium heat. Once hot, add 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Allow the butter to melt and combine with the oil.

    Add the minced garlic and red pepper flakes to the skillet. Sauté for approximately 1-2 minutes. Stir frequently to avoid burning the garlic; it should become fragrant but remain golden.

      Carefully add the shrimp to the skillet and season them generously with salt and black pepper. Cook the shrimp undisturbed for about 2-3 minutes on one side, or until they turn a lovely pink color. Flip the shrimp over to cook the other side for an additional 1-2 minutes.

        Once the shrimp are cooked, incorporate the halved cherry tomatoes and baby spinach into the skillet. Stir gently and cook for an additional 2 minutes until the spinach wilts and the tomatoes soften slightly.

          Squeeze the fresh lemon juice over the shrimp mixture, followed by the lemon zest. Add the remaining 2 tablespoons of butter to the skillet, stirring until it melts completely and all ingredients are well coated.

            Remove the skillet from heat and fold in the chopped parsley, which will add a fresh, vibrant touch to the dish.

              - Prep Time, Total Time, Servings: 10 minutes | 15 minutes | 4 servings

                - Presentation Tips: For an enticing presentation, serve the garlic butter shrimp directly in the skillet or transfer it to a large serving platter. Garnish with additional parsley and lemon wedges on the side for a colorful and inviting display.