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Ingredients
8 tablespoons (1 stick) unsalted butter, divided
1 1/2 pounds medium shrimp, peeled and de-veined
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, minced
1/4 cup chicken stock
Juice of 1 lemon, or more, to taste
2 tablespoons chopped fresh parsley leaves
Directions
- Melt 2 tablespoons butter in a large skillet over medium high heat.
- Add shrimp, salt and pepper, to taste.
- Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in chicken stock and lemon juice.
- Bring to a boil.
- Reduce heat and simmer until reduced by half, about 1-2 minutes.
- Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
- Stir in shrimp and gently toss to combine.
- Serve immediately, garnished with parsley leaves, if desired.