I love seafood, from crab to mussel to shrimp, specifically butter shrimp. This dish has a special place in my heart because when I was in the Philippines, my friend's mom would make it for me. As a teenager away from her OFW parents, it was incredibly heartwarming to have someone step up and make me one of my favorite dishes. Now, my mom's the one who makes it for me. At one point, we had it for a whole week!
Ingredients
- 0.45 kg/1 lb cleaned shrimp
- 1/4 cup butter
- 20 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 1 teaspoon lemon juice
- Salt and pepper
- 2 tbsp parsley, minced
Instructions
- Season the shrimp with salt and set aside while you do the other prep.
- In a large stainless steel pan over medium heat, add the butter. Once the butter has melted and is bubbling, add the shrimp and lay flat, make sure each shrimp are touching the pan. Let it cook on the first side until the shrimp are half way cooked up the side, around 2-4 minutes.
- Add the garlic and red pepper flakes and begin stirring the shrimp and coating it with the garlic and red pepper flakes. Once the shrimp are pink throughout, add the lemon juice and stir to combine.
- Serve with the butter lemon sauce from the pan, garnish with parsley and enjoy!
