Garlic and Parsley Butter Shrimp

I love recipes that can be thrown together quickly but still taste amazing  and look like more than 20 minutes of effort went in to them. I found this shrimp recipe that was originally intended to be an appetizer. It works wonderful as an appetizer, but can also be made a main course when serves with pasta. You can make the parsley butter ahead of time so the dish comes together quickly. The original recipe roasts the shrimp, but I found it quicker and easier to saute in  a pan. If serving this as an appetizer, using a larger, peeled and deveined shrimp with the tail on works well and looks more impressive.

Recipe adapted from Jo Cooks

1 pound of raw shrimp, peeled and deveined
1/4 cup unsalted butter
3 garlic cloves
1/4 cup parsley
salt and pepper, to taste
1 lemon, juiced

In a food processor, combine the butter, garlic, parsley, salt and pepper. Pulse until a paste like texture is formed. If preparing ahead of time, create a log of butter and wrap in plastic wrap. Otherwise, place half of the butter evenly in a large pan (if you want to roast the shrimp, use a skillet, with the over set to 425F). Arrange the shrimp in your pan. Cover with the remaining butter, making sure each shrimp has butter on it. If roasting, roast for approximately 20 minutes, until shrimp is just pink. If cooking over the stove, cook shrimp over medium high heat until just pink, about 4 to 5 minutes. Squeeze lemon juice over the shrimp and enjoy. Pin It Now!