Have all your ingredients ready because this dish is start to finish in under 30 minutes. Serve with some cajun or spicy sausage for the perfect pairing. Could also be a great hot appetizer.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 1 1/2 tablespoons olive oil
- 1 pound green shrimp peeled and deveined
- salt to taste
- 6 cloves garlic finely minced
- 1/4 teaspoon red pepper flakes or to taste
- 3 tablespoons fresh lemon juice
- 1 tablespoon caper brine
- 1 1/2 teaspoons cold butter
- 1/3 cup chopped Italian flat leaf parsley divided
- 1 1/2 tablespoons cold butter
- water as needed
Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Cook’s note; Serving the shrimp on top of a nice toasted sourdough is delectable, but if you really want to bring this right over the top? Find yourself a good quality cajun style brat or sausage. Remove casings, cut up and saute in a separate pan with about 1 teaspoon of olive oil while the butter sauce is rendering for the garlic shrimp.