Garlic Shrimp & Broccoli with Lemon Butter
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 poundbroccoli
- 3 tablespoonbutter
- 4 clovesgarlic
- 1lemon
- ¼ teaspoonred pepper flakes
- ·kosher salt
- ·black pepper
Prep
- 01
Cut broccoli into 1 1/2-inch florets.
- 02
Mince 4 cloves garlic.
- 03
Cut lemon in half for juicing.
- 04
Pat shrimp dry with paper towels.
Method
- 01
Cut broccoli into 1 1/2-inch florets. Bring a large pot of salted water to a boil and cook broccoli until tender-crisp, about 4 minutes. Drain well and set aside.
- 02
Pat shrimp dry with paper towels and season generously with salt and pepper.
- 03
Heat 1 1/2 tablespoons butter in a large skillet over medium-high heat. When foaming, add half the shrimp in a single layer and cook without stirring for 2 minutes until the undersides are pink. Flip and cook 1 minute more until just cooked through. Transfer to a plate and repeat with remaining 1 1/2 tablespoons butter and shrimp.
- 04
Lower heat to medium. Add minced garlic and red pepper flakes to the same skillet and cook, stirring, for 30 seconds until fragrant.
- 05
Return shrimp and broccoli to the skillet. Squeeze the lemon juice over everything and toss gently to combine. Cook for 1 minute to warm through. Taste and adjust seasoning with salt and pepper.
- 06
Divide between two bowls and serve immediately.
Spice Tips
Increase red pepper flakes to 1/2 teaspoon for gentle heat, or add a pinch of cayenne for more kick. A splash of white wine (about 1/4 cup) added with the garlic brings complexity without heaviness.
Serve over rice or with crusty bread to catch the buttery lemon sauce. For extra freshness, finish with a handful of chopped parsley.