NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- shrimp, jumbo; peeled and deveined36
- kosher salt
- black pepper, freshly ground
- unsalted butter, divided1 1/4 cup
- olive oil1 tsp
- garlic, minced2 tbsp
- shallot, finely minced1/2
- lemon, juiced2
- heavy creamsplash
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Season shrimp liberally with kosher salt and freshly ground black pepper. Set aside.
Melt 2 tbsp butter with olive oil in a large sauté pan over medium high heat. Add garlic and cook, stirring, until garlic is golden.
Add shrimp and cook, tossing occasionally, until shrimp turns pink and opaque. Keep warm.
In a large saucepan, melt 2 tbsp butter over medium heat. Add shallot and cook for 30 seconds.
Add lemon juice, heavy cream, and remaining butter. Cook until heated through and butter has melted. Check for taste and adjust seasoning if desired.
Spoon sauce over shrimp and serve warm.