Ingredients:

1 pound large shrimp, peeled and deveined

3 tablespoons unsalted butter

4 cloves garlic, minced

1 lemon, zest and juice

1/4 teaspoon red pepper flakes (optional, for a bit of heat)

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Olive oil, for cooking

Cooked pasta or rice (optional, for serving)

Instructions:

Pat the shrimp dry with paper towels. Season with a pinch of salt and black pepper.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, or until the garlic is fragrant.

Push the garlic to the side of the skillet and add the shrimp in a single layer. Cook for about 1-2 minutes on each side until the shrimp turns pink and opaque. Be careful not to overcook, as shrimp cook quickly.

Add the lemon zest and juice to the skillet. Stir to combine and coat the shrimp with the lemony goodness.

Add the butter to the skillet. As it melts, gently swirl the skillet to coat the shrimp with the buttery sauce. The butter will help create a flavorful sauce.

Taste the sauce and adjust the seasoning with more salt and black pepper if needed. Remove the skillet from the heat.

Serve:

Serve the lemon garlic butter shrimp over cooked pasta or rice. Drizzle the remaining sauce over the shrimp and pasta/rice. Garnish with chopped fresh parsley for a burst of flavor.