This was a delicious and filling supper that came together pretty quickly. The bright lemony and garlicky sauce is perfect for a dreary winter day.
1 pound of shrimp, peeled and deveined
4 cloves of garlic, minced or grated
red pepper flake
salt and pepper
1/2 cup of chopped fresh parsley
zest of half a lemon (1/4 cup)
juice of 2 lemons
lemon slices, from half a lemon
First step, in a preheated large skillet (medium-low heat), melt a few tablespoons of butter along with a tablespoon or 2 of olive oil. Next, add your garlic and saute that for a couple minutes. Your kitchen should be smelling great at this point! Be careful not to the let the garlic burn... it should not have any color at all.
After a few minutes, add the shrimp, salt, pepper and a dash or 2 of red pepper flake. Cook the shrimp, stirring often, until they have just turned pink, about 5 minutes.
Remove the pan from the heat and add in the remaining ingredients: lemon juice, lemon zest, parsley and lemon slices and stir to combine everything.
I served this over spaghetti squash, but wilted spinach leaves might be nice or even zucchini noodles! The spaghetti squash is so simple to make. Throw it the oven for 40-60 minutes at 350 until the skin starts to change color and get a little puffy. Slice in and half (careful it's hot!) and use to forks to create the 'spaghetti'.
After I prepared the squash, I pour the entire pan of shrimp over the squash so it could absorb the buttery sauce. So yummy!
I bet this sauce combination would go great with other proteins as well.... fish, chicken. Enjoy!