Garlic Shrimp with Lemon Butter Sauce
Garlic shrimp with lemon butter sauce pairs quickly seared shrimp with a sauce built on a full cup of butter. The garlic is cooked until golden in the shrimp pan, which gives the shellfish a toasty edge, while the sauce stays separate, bright with fresh lemon juice and softened by a splash of cream and a little shallot. Making the two in separate pans keeps the shrimp from overcooking while you finish the sauce.
Instructions
Season the shrimp generously on all sides with kosher salt and freshly ground black pepper, then set them aside.
Melt 2 tbsp of the butter with the olive oil in a large sauté pan over medium high heat. Add the garlic and stir it as it cooks until it turns golden.
Add the shrimp to the garlic and toss them now and then. They are done when they turn pink and opaque all the way through. Move them to a warm spot while you make the sauce.
In a large saucepan, melt another 2 tbsp of butter over medium heat. Add the shallot and cook it for 30 seconds.
Pour in the lemon juice and heavy cream, then add the rest of the butter. Stir until the sauce is hot and the butter has fully melted, then taste it and adjust the seasoning.
Spoon the warm lemon butter sauce over the shrimp and serve right away.
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