Crevettes au beurre à l’ail, faciles et dans le style côtier, pour un soir de semaine

Ingrédients

• 1 1/2 lbs large shrimp, peeled and deveined
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 4 tbsp unsalted butter
• 5 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• 3 tbsp fresh lemon juice (about 1 medium lemon)
• 2 tbsp chicken broth or dry white wine
• 2 tbsp fresh parsley, roughly chopped
• Lemon wedges for serving

Préparation

1. 1

   Pat the shrimp completely dry with paper towels and season with salt, pepper, and smoked paprika.

2. 2

   Heat olive oil in a large skillet over medium-high heat until shimmering.

3. 3

   Cook shrimp in a single layer for 1½ to 2 minutes per side until pink and curled into a C shape. Work in batches if needed. Remove and set aside.

4. 4

   Reduce heat to medium. Add butter to the same pan. Once melted, add garlic and red pepper flakes. Stir for about 60 seconds until fragrant and lightly golden.

5. 5

   Add lemon juice and broth or wine. Let it bubble for 1 minute, scraping up any browned bits from the pan.

6. 6

   Return shrimp to the pan, toss to coat in the sauce, and heat for 30 seconds.

7. 7

   Remove from heat, top with fresh parsley, and serve immediately with lemon wedges.