Garlic Shrimp makes an easy, yet fabulous quick-fix dish. So versatile, this brown butter garlic shrimp recipe is perfect atop pasta or cheesy grits!
I know nearly a week has passed since time changed to daylight savings time, but gracious, it has thrown me for a loop! In the mornings, when the alarm goes off, I find myself looking out the window at the still black sky and just tapping the snooze button, pulling the covers a bit higher around my shoulders and rolling over for another 15 minutes.
Believe me. That’s not a good thing. It really puts my whole day off kilter.
Then, in the afternoons, Bart will walk the door from work while we’re still in the middle of a science experiment, math lessons or researching parts of Georgia History. I always wonder why in the world he’s home early, thinking it must just be 4 o’clock or so and then look at the clock and realize it is nearly 6.
That one hour change throws me all out of whack!
Please say I’m not the only one.
That’s generally when I start scrambling trying to think what in the world I can make for supper that everyone will love.
Garlic shrimp always fits the bill and I love that I can have it ready and on the table in less than 20 minutes. Win/Win/Win.
The thing about garlic shrimp is that it is so versatile.
Need a quick, but filling appetizer? Garlic shrimp.
Need a great topping for pasta, grits, quinoa, or even polenta for supper? Garlic shrimp.
Looking for a low-carb option when entertaining? Garlic shrimp.
Oversleep in the mornings and your out of sorts for the rest of the day? Garlic shrimp.
It just solves so many of the worlds problems.
Here’s my Brown Butter Garlic Shrimp recipe. I hope it helps you make it through those rough days as well as it does me.
Brown Butter Garlic Shrimp Recipe
- 4 tablespoons butter
- 6 cloves garlic, chopped
- 1/4 sweet onion, diced
- 2 pounds shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- pinch red pepper flakes
- 1/4 cup fresh parsley, chopped
- Melt butter to a large skillet over medium heat. As the butter melts, it will begin to foam as it transitions from a bright, lemon-yellow color to golden and then finally to a nutty-brown color. As the butter just begins to turn nutty-brown from golden, reduce your heat to medium-low and carefully toss in your garlic and onion. Cook until the onion just begins to become tender and then add in your shrimp. Stirring frequently, cook until the shrimp turn pink and lose their translucence.
- Stir in salt, black pepper, red pepper flakes and fresh parsley. Toss shrimp to make sure all are well-coated. Remove from heat and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.