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#### Ingredients:
– **For the Shrimp**:
– 1 pound large shrimp, peeled and deveined (fresh or thawed)
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter
– 4 garlic cloves, minced
– 1 teaspoon red pepper flakes (optional for heat)
– Salt and black pepper, to taste
– Zest of 1 lemon
– Juice of 1 lemon
– 1 tablespoon fresh parsley, chopped
– 1 tablespoon fresh basil, chopped
– 1/4 cup white wine (optional for extra flavor depth)
#### Instructions:
1. **Prepare the Shrimp**:
– If using frozen shrimp, make sure to thaw them completely by placing them in the refrigerator overnight or running them under cold water for about 10-15 minutes. Pat them dry with paper towels to remove any excess moisture, which helps with cooking.
2. **Season the Shrimp**:
– In a bowl, toss the shrimp with a pinch of salt, black pepper, and the lemon zest. This will give the shrimp a light, aromatic coating that enhances the flavor from the very beginning.
3. **Sauté the Garlic**:
– In a large skillet or sauté pan, heat the olive oil and butter over medium heat. Once the butter has melted and the oil is hot, add the minced garlic. Sauté for about 30 seconds until fragrant, making sure not to let the garlic burn.
4. **Cook the Shrimp**:
– Add the shrimp to the skillet in a single layer, ensuring that each shrimp is touching the pan. Let the shrimp cook undisturbed for about 2-3 minutes on one side until they turn pink and opaque. Flip them over and cook for another 2-3 minutes on the other side until fully cooked. The shrimp should be tender, juicy, and perfectly cooked.
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