Camarão na manteiga com alho e limão

Ingredientes

• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes
• 1 pound shrimp, peeled and deveined
• 6–8 cloves fresh garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon caper brine
• 1/4 cup chopped parsley
• 3 tablespoons butter, cut into cubes
• Salt and pepper to taste

Modo de preparo

1. 1

   Heat the olive oil and red pepper flakes: In a large skillet over medium heat, warm the olive oil and add the red pepper flakes. Allow the flavors to infuse gently for about 1 minute without burning the garlic later added.

2. 2

   Cook the shrimp: Add the peeled and deveined shrimp to the skillet in a single layer. Cook for about 2 minutes on one side until they start to turn pink and slightly opaque.

3. 3

   Add garlic and flip shrimp: Stir in the minced garlic and flip the shrimp. Cook for another 1-2 minutes, stirring occasionally, until the shrimp are fully cooked and the garlic is fragrant but not browned.

4. 4

   Deglaze with lemon juice and caper brine: Pour in the lemon juice and caper brine to deglaze the pan, scraping up any browned bits stuck to the skillet. Let the mixture simmer for 1 minute to meld the flavors.

5. 5

   Add butter and parsley: Reduce the heat to low and add the cubed butter. Stir continuously until the butter is melted and the sauce becomes silky. Then, fold in the chopped parsley for freshness.

6. 6

   Season and serve: Taste the sauce and season with salt and freshly ground black pepper as desired. Serve immediately, spooning the garlic lemon butter sauce over the shrimp for a luscious finish.