Buttery and Mouthwatering Garlic Butter Shrimp

My easy, restaurant-quality Garlic Butter Shrimp takes just 25 minutes to make! A true one-pot meal, this dish is as impressive as it is simple, with notes of fresh lemon juice, parsley and white wine. Great as an appetizer too!

Recipe: https://sugarspunrun.com/garlic-butter-shrimp/

Ingredients
1 lb extra large shrimp, peeled, deveined, and thawed (455g)
½ teaspoon table salt
¼ teaspoon freshly ground black pepper
3 Tablespoons unsalted butter (42g)
½ cup finely chopped yellow onion (about half a medium-sized onion) (70g)
1 ½ Tablespoons freshly minced garlic
½ cup chicken stock or white wine (118ml)
2 Tablespoons lemon juice (freshly squeezed preferred)
⅛ teaspoon crushed red pepper, optional
2 Tablespoons finely chopped parsley
Additional salt and freshly ground black pepper, to taste

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Instructions
00:00 Introduction
00:23 Pat shrimp dry and season all over with salt and pepper. Set aside.
01:28 Melt 3 Tablespoons of butter in a large skillet over medium-high heat, stirring occasionally until the butter is just beginning to turn golden brown (you’ll see golden brown specks forming on the bottom of the pan).
01:51 Add onion and cook until softened and translucent (about 3-5 minutes).
02:08 Add garlic and cook until fragrant (about 30 seconds).
02:20 Add shrimp in an even layer and allow to cook for 1-2 minutes.
02:39 Flip shrimp and drizzle chicken stock or wine into pan. Scrape the bottom of the pan as needed to scrape up any browned bits that may be on the pan (lots of flavor in these!).
03:12 Cook until the stock/wine has reduced by half then add lemon juice, crushed red pepper, parsley, and additional salt and pepper to taste. Stir and remove from heat.
04:01 Serve immediately. This dish is excellent served on its own with a side salad or over pasta, rice, or cauliflower rice.

Notes
Shrimp
You can use any size shrimp you’d like but I tend to prefer XL (26-30 count/lb). Shrimp can be made with tails on or off, for easier eating remove the tails. To thaw frozen shrimp, either leave overnight in the refrigerator (in a bag or airtight container) or run under cold/cool water until thawed.
Storing
This meal is best served fresh, but leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Reheat slowly (in a saucepan over low heat, not in the microwave) as shrimp that is overcooked or heated on too high of a temperature or microwaved can become rubbery.

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