Cassie’s Ruminations

Lemon Garlic Shrimp

This is a quick and easy meal. I’d ordinarily have made some pasta, but today we just had the shrimp along with some sauteed zucchini. I was going for scamp and based this off of an Ina Garten recipe, but while this was good, it didn’t match up with what I think of a scampi, and I’m not sure really where to go from here. I think I just need to find a completely new recipe to start from. I saved the excess sauce and I’ll be having it with some little pre-cooked baby shrimp for lunch tomorrow.

Lemon Garlic Shrimp
Serves 2

4 tbsp unsalted butter
2 tbsp olive oil
6 cloves garlic, pressed
1 lb. large shrimp, peeled and deveined
½ tsp kosher salt
¼ tsp black pepper
1 tbsp chopped flat leaf parsley
Zest of 1 small lemon
¼ cup freshly squeezed lemon juice
¼ tsp. red pepper flakes

Place the butter, olive oil, and garlic in a large skillet. Turn the heat to medium and melt the butter. When the garlic starts to sizzle and turn golden and fragrant, add the shrimp in a single layer. Season with the salt and pepper. Cook for 1-2 minutes or until pink on the lower side. Flip all the shrimp over and cook for another 1-2 minutes or until pink on the other side and opaque throughout. Turn off the heat, add the lemon zest, lemon juice, and red pepper flakes, and stir to combine. Serve warm.