Crevettes faciles au beurre et à l’ail

Ingrédients

• 20 large shrimp (deveined and peeled, leaving tails intact)
• salt, pepper, and cayenne pepper (to season the shrimp)
• 2 tbsp butter (softened at room temperature)
• 3 tbsp minced garlic
• 1 tbsp parsley (finely chopped)
• 1 tbsp honey
• 1-2 tbsp lemon juice (adjust based on preference)
• 2 tbsp cooking oil
• grated parmesan cheese (for garnish)
• toasted baguette slices and/or pasta (for serving)

Préparation

1. 1

   Defrost shrimp if needed and pat dry to remove excess water. Season with salt, pepper, and a touch of cayenne pepper if desired. Set aside.

2. 2

   Combine softened butter, minced garlic, and parsley in a bowl to form a creamy paste.

3. 3

   Add oil into a skillet on medium heat, followed by the shrimp. Cook until the shrimp turns pink in color, then add the prepared garlic-butter paste. Stir around and cook until the shrimp are evenly coated with the sauce, about a minute or two.

4. 4

   Stir in honey and lemon juice, and remove from heat once everything is thoroughly combined. Top with freshly grated parmesan cheese and parsley, and serve warm with a side of toasted bread and/or pasta.