Ingredients
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2 tablespoons butter
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1 pound shrimp, peeled and deveined
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1/2 teaspoon kosher salt
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2 garlic cloves, minced
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2 tablespoons fresh lemon juice
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2 tablespoons minced fresh parsley
Instructions
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Heat the butter in a large sauté pan over medium heat until melted and lightly bubbling.
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Add the shrimp and kosher salt. Sauté for about 2 minutes.
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Stir in the minced garlic and cook for 1 additional minute, or until the shrimp are pink, opaque, and cooked through.
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Remove from heat and drizzle with lemon juice. Sprinkle with fresh parsley and toss to coat evenly.
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Serve immediately over pasta or alongside your favorite vegetables.
Notes
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Shrimp cook quickly — be careful not to overcook, or they may become rubbery.
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For extra richness, add an additional tablespoon of butter at the end.
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A splash of white wine can be added after the garlic for added depth of flavor.
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Serve over linguine, angel hair pasta, zucchini noodles, or rice.
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Leftovers can be stored in the refrigerator for up to 2 days.
