Garlic Butter Shrimp with Charred Peppers and Toast
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 2red bell pepper
- 1yellow bell pepper
- 4 tablespoonbutter
- 6 clovesgarlic
- 4 slicescrusty bread
- ½ cupdry white wine
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 6 cloves garlic.
- 02
Cut 2 red bell peppers and 1 yellow bell pepper into 1-inch chunks.
- 03
Halve 1 lemon.
Method
- 01
Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the peppers and cook for 5–7 minutes, stirring occasionally, until softened and lightly charred at the edges. Season with salt and black pepper, then transfer to a plate.
- 02
In the same skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the garlic and cook for 30 seconds until fragrant, then add the shrimp. Cook for 2–3 minutes per side until they turn pink and opaque.
- 03
Pour in the white wine and squeeze the lemon juice into the pan. Stir in the red pepper flakes. Let simmer for 1 minute to combine flavors, then return the peppers to the skillet.
- 04
While the shrimp cooks, toast the bread until golden and crispy.
- 05
Divide the shrimp and peppers among bowls, spoon the pan sauce over top, and serve with toasted bread for soaking up the liquid.
Spice Tips
This dish is mild and buttery by nature. For warmth, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. Fresh parsley or dill stirred in at the end brightens the finish.
For a lighter version, use olive oil instead of butter. Serve over rice or pasta if you prefer—the sauce is too good to waste.