Time 15m Number Of Ingredients 6 Steps:
Melt butter in a 12-inch skillet over medium-high heat. Add garlic; cook, stirring until fragrant, about 1 minute. Add shrimp; cook, tossing occasionally, until pink and opaque, 5 to 7 minutes. Toss with lemon juice and parsley. Season with salt and pepper.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.
Yield 2 servings Number Of Ingredients 8 Steps:
Melt butter in a pan over medium heat. Spread the shrimp around in the pan in a single layer, sprinkling the salt and pepper on top, then cook until the butter is starting to turn a dark brown. Flip the shrimp, add the garlic and chili flakes, and cook for about 15-30 seconds. Add the parsley and lemon juice, reducing the lemon juice down to a sauce, then remove from heat. Serve and enjoy!
Time 20m Yield 4 Number Of Ingredients 9 Steps:
Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined. Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Reduce heat to low and stir in parsley, lemon juice, and lemon zest.
Time 20m Yield 8 servings Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet. To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp. Bake until the shrimp is opaque and the butter is hot and bubbly. Serve with hot crusty bread. Peel and eat the shrimp, and then encourage guests to dip the bread into the butter in the bottom of the pan.
Time 40m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees. Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture. Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
Time 15m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Peel, devein and rinse shrimp. Set aside. Grate the zest of both lemons, then juice both lemons. Keep zest and juice separate. In a large bowl, place shrimp then add lemon zest, garlic and half of the olive oil. Toss well to coat evenly and season with the salt and pepper. Heat remaining oil in a large saute pan over medium heat. Saute shrimp in single layer for about 1 minute on each side until cooked through. (You may have to work in batches). After all shrimp is cooked and removed from pan, deglaze pan with 3 T of lemon juice, stirring up any browned bits. Pour sauce over shrimp and serve.
Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente. Drain and set pasta aside. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked. Add oregano and spinach, cook until wilted. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot. Enjoy!
Time 45m Yield 2 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours, turning occasionally. Cover and refrigerate remaining marinade., Cook rice according to package directions. Cover and refrigerate 1 cup cooked rice for another use. Drain and discard marinade from shrimp. , In a large skillet, saute shrimp in reserved marinade for 3-4 minutes or until shrimp turn pink. Serve shrimp with remaining rice.
Time 2h25m Yield 6 Number Of Ingredients 13 Steps:
Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.
