INGREDIENTS
1 lb. shrimp, peeled and deveined
6 TBSP butter, divided
1/2 tsp. kosher salt
1/2 tsp. black pepper
6 garlic cloves, minced
1/2 cup chicken stock
1/4 tsp. red pepper flakes
2 TBSP lemon juice
2 TBSP parsley, minced
DIRECTIONS
Heat 2 TBSP of butter in a large, heavy-bottomed skillet over medium heat.
Add shrimp to the skillet and sprinkle with salt and pepper.
Cook, stirring occasionally, for 4 to 5 minutes or until shrimp is cooked through.
Remove shrimp to a plate and set aside.
Add garlic to the skillet and cook, stirring constantly, for 30 seconds.
Add chicken stock and whisk to combine.
Simmer until stock has reduced by half, about 5 to 10 minutes.
Add the remaining 4 TBSP butter, lemon juice and red pepper to the sauce.
Stir to melt the butter and cook for 2 more minutes.
Remove from the heat and return the shrimp to the sauce.
Sprinkle the parsley over the top and stir to combine.
Serve immediately.
