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Sautéed Shrimp with Lemon, Garlic, and Parsley

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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A shrimp dish that will be on the table in 20 minutes, after a quick trip to the fishmonger.

Sautéed Shrimp on Food52

If you are interested in having dinner on the table in 20 minutes, may I please recommend Sautéed Shrimp with Lemon, Garlic, and Parsley, which requires a fast stop at the fishmonger on the way home from work and, if you’re lucky, a visit to your garden with a pair of shears.

I’d like to sidebar a little on the shrimp deveining tool, which I always considered to be a silly piece of something extra in the drawer, until I watched a friend puncture his finger with a knife while cleaning these bad boys, sealing in a bit of shrimp innards, and then enjoying a week on Cipro. So don’t do that. 

Final tips: Don’t burn the garlic (you knew that); don’t crowd the shrimp (you were tempted); don’t skimp on the lemon or parsley. Serve with a salad and some yummy french bread. For some reason you may then crave chocolate pudding. Serve that too. 

Sautéd Shrimp with Lemon, Garlic, and Parsley

Serves 2

1 pound fresh, medium-sized shrimp
1 bunch flat leaf parsley
4 cloves garlic
1 lemon
3 tablespoons butter
Sea salt and freshly cracked black pepper
A baguette (or your favorite bread), for dipping

See the full recipe (and save and print it) here.

Photo by James Ransom 

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Tags: Shrimp, Weeknight Cooking, Quick and Easy, Dinner, Faster, Everyday Cooking