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For this dish, you will need: - 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 tablespoon fresh parsley, chopped - 1 teaspoon lemon zest - 1 tablespoon lemon juice - Salt and pepper to taste - 1/4 cup chicken broth - 1 cup cherry tomatoes, halved - 1 cup baby spinach These ingredients come together to create a rich, savory flavor. The shrimp is the star, while garlic and butter add depth. You can enhance the dish with these: - 1/2 teaspoon red pepper flakes (optional) Red pepper flakes bring heat and spice. Use them if you like a kick in your meal! To make this dish, you will need: - A large skillet - A spatula or wooden spoon - A knife and cutting board These tools help make the cooking process smooth and easy. A good skillet ensures even cooking, while a spatula helps you stir the ingredients well. 1. Start by gathering your ingredients. You need shrimp, butter, garlic, parsley, lemon, red pepper flakes, salt, pepper, chicken broth, cherry tomatoes, and spinach. 2. Peel and devein the shrimp if not done. This makes cooking easier. 3. Mince the garlic finely. Fresh garlic adds a great flavor. 4. Chop the parsley and zest the lemon. This enhances the dish's look and taste. 1. Heat a large skillet over medium heat and add the butter. Let it melt until it bubbles. 2. Add the minced garlic to the skillet. Cook it for about one minute until it smells amazing. 3. Toss in the shrimp, red pepper flakes, salt, and pepper. Cook for 2-3 minutes until the shrimp turns pink. 4. Pour in the chicken broth and add the halved cherry tomatoes. Stir gently and cook for another 2-3 minutes. The tomatoes should soften slightly. 5. Add the spinach to the skillet, stirring until it wilts down. 6. Finally, add the lemon juice and zest. Sprinkle the chopped parsley on top. Stir everything to blend the flavors. 7. Turn off the heat and serve hot. - Use large shrimp for better texture. They cook evenly and stay juicy. - Don’t overcook shrimp. They only need a few minutes to turn pink and firm. - Cook shrimp on medium heat. This helps them cook evenly without burning. - Look for a bright pink color and an opaque center. This shows they are done. - If in doubt, cut one open. It should be white and not translucent. To make your savory garlic butter shrimp even better, I have some tips. First, use fresh garlic. Fresh garlic gives a bright taste compared to jarred. You can also try adding herbs like thyme or basil. They pair well with shrimp. A splash of white wine can add a nice depth too. Lastly, don’t skip the lemon juice and zest. They brighten the dish and balance the richness. Many cooks make the same mistakes when cooking shrimp. One big mistake is overcooking shrimp. Cook them just until they turn pink and opaque. This usually takes 2-3 minutes. Another mistake is not seasoning enough. Always taste your dish and adjust salt and pepper. Lastly, don’t rush the garlic. Cooking it too fast can lead to a bitter taste. To serve your garlic butter shrimp, presentation matters. Start with a clean white plate to show off the colors. Place the shrimp in the center, and arrange the cherry tomatoes and spinach around them. Sprinkle fresh parsley on top for a pop of green. You can add lemon wedges for a splash of color. This simple touch makes your dish look gourmet. {{image_2}} You can make a tasty vegetarian version of this dish. Swap the shrimp for mushrooms or zucchini. Both add a nice texture. Use extra butter to keep it rich. Cook the mushrooms until they are golden brown. This gives a great flavor. Add more garlic to enhance the taste. You can also use tofu for protein. Just press it first to remove extra water. Then, cook it like the shrimp. If you want to try something new, use chicken or scallops. For chicken, cut it into small pieces. Cook it in the butter until it's no longer pink. For scallops, cook them until they are golden outside but soft inside. They will take about 2-3 minutes per side. Both options work well with the garlic and lemon flavors. You can adjust this recipe for different diets. If you need it gluten-free, use gluten-free broth. For a dairy-free version, swap butter with olive oil or vegan butter. You can also try coconut oil for a unique taste. Skip the red pepper flakes if you want a milder dish. Always taste as you go to make sure it fits your needs. After you enjoy your savory garlic butter shrimp skillet, let it cool first. Store leftovers in an airtight container. Place the container in the fridge. Shrimp can stay fresh for up to three days. Ensure you seal it well to keep moisture out. If you want to keep it longer, freezing is a smart choice. To reheat, take the shrimp from the fridge. You can use a skillet or a microwave. If using a skillet, add a bit of butter and heat over low. Stir gently until warm. If using a microwave, heat in short bursts. Stop every 30 seconds to check that it doesn’t overcook. We want to keep the shrimp tender and juicy. For freezing, place the cooled shrimp in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. Label the bag with the date. You can freeze the shrimp for up to three months. When ready to eat, thaw in the fridge overnight. Then reheat as mentioned above. Enjoying this dish later means you can savor its rich flavors again! You can tell shrimp are done when they turn pink and opaque. They should curl into a "C" shape. This usually takes about 2-3 minutes per side. Overcooking makes shrimp tough. So, keep a close eye on them as they cook. Yes, you can use frozen shrimp! Just make sure to thaw them first. Place them in a bowl of cold water for about 15 minutes. Once thawed, drain and pat them dry. This helps the shrimp cook evenly and absorb all those tasty flavors. Garlic butter shrimp pairs well with many sides. Here are a few ideas: - Steamed rice or quinoa works great to soak up the sauce. - A fresh green salad adds a nice crunch. - Garlic bread is perfect for dipping into the buttery sauce. - Pasta can also be a delicious base for the shrimp. These sides enhance the meal and make it even more enjoyable! This blog post guided you through a tasty garlic butter shrimp skillet recipe. We covered key ingredients, including tips for enhancing flavor and common mistakes to avoid. I shared the essential cooking tools and step-by-step instructions for perfect shrimp. You learned how to adapt the dish for different diets and the best practices for storing leftovers. Now, you can easily impress friends and family with this dish. Enjoy cooking and experimenting with flavors!

Savory Garlic Butter Shrimp Skillet

Savor the delicious flavors of this Garlic Butter Shrimp Skillet that comes together in just 20 minutes! With succulent shrimp, garlic, cherry tomatoes, and fresh spinach, this easy recipe is perfect for a quick weeknight dinner. You'll love the rich garlic butter sauce and a hint of lemon zest. Ready to impress your taste buds? Click through to explore this irresistible recipe and make your meal memorable!
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Ingredients
  

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon fresh parsley, chopped

1 teaspoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1/4 cup chicken broth

1 cup cherry tomatoes, halved

1 cup baby spinach

Instructions
 

Melt the butter in a large skillet over medium heat until bubbly.

    Add the minced garlic to the skillet, cooking for about 1 minute until fragrant but not browned.

      Toss in the shrimp, red pepper flakes (if using), salt, and pepper. Sauté for about 2-3 minutes, or until the shrimp turn pink and opaque.

        Pour in the chicken broth and add the cherry tomatoes, stirring gently to combine. Cook for an additional 2-3 minutes, allowing the tomatoes to soften slightly.

          Add the spinach to the skillet, stirring until wilted.

            Finish with lemon juice and zest, and sprinkle with chopped parsley. Stir to combine all flavors.

              Remove from heat and serve immediately.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4