Crevettes à l’ail et au beurre à la poêle

Ingrédients

• 1 1/2 lbs large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1/4 cup dry white wine or chicken broth (optional)

Préparation

1. 1

   Pat the shrimp dry with paper towels. Season with salt, black pepper, and smoked paprika in a bowl and set aside.

2. 2

   Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. When the butter foams and settles, add the minced garlic and cook for 30 seconds until fragrant.

3. 3

   Add the shrimp in a single layer — work in batches if needed. Cook for about 2 minutes per side until pink and curled into a loose C shape. Do not overcrowd the pan.

4. 4

   If using wine or broth, pour it in now and let it bubble for 1 minute. Add the remaining 2 tablespoons of butter and lemon juice, swirling the pan to combine into a sauce.

5. 5

   Return all shrimp to the pan, toss to coat in the sauce, scatter fresh parsley on top, and serve immediately with crusty bread, rice, or pasta.