Gambas al ajillo con mantequilla: la cena definitiva en 15 minutos

Ingredientes

• 1 lb large shrimp (21-25 count)
• 4 tbsp unsalted butter, divided
• 6 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup dry white wine (or low-sodium chicken broth)
• Juice of 1/2 lemon
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Preparación

1. 1

   Pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

2. 2

   Place a large skillet over high heat. Add the olive oil and 1 tablespoon of the butter. Once the butter is melted and the oil is shimmering, carefully add the shrimp in a single layer. Sear for 1-2 minutes per side, until pink and golden-brown. Transfer the shrimp to a clean plate.

3. 3

   Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter to the pan. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 30-45 seconds, stirring constantly, until fragrant.

4. 4

   Pour in the white wine (or broth). Increase the heat to medium-high and scrape the bottom of the pan with a wooden spoon to release the browned bits. Let the liquid simmer and reduce by half, about 1-2 minutes.

5. 5

   Return the shrimp and any accumulated juices to the pan. Toss to coat in the sauce. Remove the pan from the heat immediately.

6. 6

   Squeeze the lemon juice over the top and sprinkle with fresh parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice. Serve immediately.