- 2 T. olive oil
- 4 T. butter, divided
- 1 ½ T. minced garlic
- 1 lb. extra large shrimp, shelled with tails off
- Salt and fresh ground black pepper, to taste
- ¼ c. chicken broth
- ½ tsp. crushed red pepper flakes (optional)
- 2 T. lemon juice
- ¼ c. chopped green onions
In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium heat until the butter is melted. Add the garlic and sauté until it is fragrant (about 30 seconds - 1 minute). Add the shrimp, season it with salt and pepper to taste, and sauté it for 1-2 minutes on one side (until it's just beginning to turn pink), then turn each of the shrimp in the skillet.
Pour in the broth and add the red pepper flakes (if using). Bring the mixture to a simmer for 1-2 minutes or until the liquid reduces by about half and the shrimp is fully cooked through (don't over cook the shrimp).
Stir in the remaining butter, the lemon juice, and the green onions; remove from the heat immediately.
Serve over risotto or your favorite pasta.
- Yields: 4 servings
- Preparation Time: 20 minutes