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- 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - Zest and juice of 1 large lemon - 1 teaspoon red pepper flakes - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 2 cups baby spinach - Fresh parsley, chopped (for garnish) The main ingredients in this dish are key to its success. The shrimp provide a sweet and tender bite. Butter adds rich flavor, while garlic brings a lovely aroma. Each ingredient enhances the taste and creates a dish that feels special. Next, the flavor enhancers really elevate the dish. Lemon brings a bright, zesty touch. Its juice and zest add freshness that makes the shrimp shine. Red pepper flakes give a hint of heat, so feel free to adjust the amount to match your taste. Salt and pepper help balance all the flavors. We can't forget the additional components! Cherry tomatoes add a pop of color and sweetness. They burst while cooking, adding juiciness to the dish. Baby spinach is a great way to add greens. It wilts down quickly, giving you a healthy boost. Lastly, fresh parsley not only looks great but also adds a fresh taste. For the full recipe, follow the steps to create this delightful dish. Each ingredient plays a role in making the One-Pan Lemon Garlic Butter Shrimp a favorite at the dinner table. 1. Melt the butter in a large skillet over medium heat. This step is crucial. It creates the base for the dish. 2. Add the minced garlic and sauté until fragrant. This usually takes about 30 seconds. Watch closely, so it doesn’t burn. 1. Next, add red pepper flakes and shrimp to the skillet. The red pepper gives a nice kick to the dish. 2. Cook the shrimp for 2 to 3 minutes until it starts to turn pink. This means the shrimp is getting perfectly cooked and tender. 1. Stir in the lemon zest and juice, plus salt and pepper. This adds brightness and flavor. 2. Toss in the halved cherry tomatoes. Cook for an additional 2 to 3 minutes until the tomatoes soften. Their sweetness balances the dish. 3. Finally, add the baby spinach and stir until just wilted, about 1 minute. This gives a fresh touch to the meal. For the full recipe, refer to the complete guide above. To cook shrimp perfectly, start with fresh or thawed shrimp. Pat them dry before cooking. This helps them sear well. Cook shrimp for just 2-3 minutes on each side. They turn pink when done. Overcooking can make them tough. Keep an eye on their color. To avoid burning garlic, always cook it on medium heat. Sauté it for only about 30 seconds. Once it smells good, add in the shrimp. If it turns brown, it can taste bitter. For sides, consider serving rice or quinoa. They soak up the lemon garlic butter well. You can also try a fresh green salad. A simple arugula salad adds a nice crunch. When garnishing, sprinkle fresh parsley on top. It adds color and a fresh taste. For an extra kick, squeeze a wedge of lemon on the dish. This brightens the flavors and makes it pop. If you like less garlic, try using shallots instead. They give a milder taste. For more heat, add more red pepper flakes or even some cayenne. Adjust to your spice level. Fresh herbs can make a big difference. Try adding basil or cilantro for more flavor. You can also toss in veggies like bell peppers or zucchini. They add texture and color to your dish. For the full recipe, check out the One-Pan Lemon Garlic Butter Shrimp. {{image_2}} Making this dish gluten-free is easy. The main ingredients are naturally gluten-free. Use gluten-free rice or quinoa as your base. For a dairy-free option, replace the butter with olive oil or a plant-based butter. This change keeps the dish rich without the dairy. If you're looking for a vegan alternative, skip the shrimp. You can use firm tofu or chickpeas instead. Both add protein and absorb the lemon and garlic flavors well. To spice things up, try adding different herbs or spices. Fresh basil or cilantro bring a fresh twist. You could also add a pinch of cumin for warmth or smoked paprika for depth. Swapping out vegetables can also change the taste. Bell peppers, zucchini, or asparagus work great with the shrimp. Just be sure to adjust cooking times based on the veggies you choose. When serving, think about grains. Fluffy rice or nutty quinoa complement the shrimp perfectly. You could also try couscous or orzo for a different texture. Pairing sauces or dips can enhance the dish. A creamy garlic sauce or a tangy yogurt dip adds more flavor. These extras give your meal a fun twist, inviting you to explore new tastes. For the full recipe, check out One-Pan Lemon Garlic Butter Shrimp. To store leftovers, let the shrimp cool first. Place them in an airtight container. This helps to keep them fresh. I recommend using glass or BPA-free plastic containers. These containers prevent any strong odors from mixing. To freeze the dish, follow these steps. First, let the shrimp cool completely. Next, place them in a freezer-safe bag. Be sure to remove as much air as possible. This helps prevent freezer burn. When you are ready to eat, thaw in the fridge overnight. Reheat the shrimp in a skillet over low heat. This keeps them tender. In the refrigerator, the shrimp lasts for about three days. Always check for signs of spoilage. Spoilage signs include a strong odor or slimy texture. If you see any of these, it’s best to throw it away. For frozen shrimp, use within three months for best taste. What’s the best type of shrimp to use for this recipe? I recommend using large, peeled, and deveined shrimp. These shrimp cook fast and stay juicy. They also absorb the lemon garlic butter well, giving you great flavor in every bite. Can I use bottled lemon juice instead of fresh lemon? You can use bottled lemon juice, but fresh lemon gives a brighter taste. The zest of fresh lemon adds a nice touch too. If you use bottled juice, taste it first. You might need more to get the same flavor. How long does it take to cook shrimp? Shrimp cook quickly. It usually takes just 2 to 3 minutes until they turn pink. Be careful not to overcook them. Overcooked shrimp become rubbery and lose their flavor. What if I want to double the recipe? If you double the recipe, keep an eye on the cooking time. You may need a larger skillet or make two batches. The shrimp should still cook for the same amount of time. What can I use instead of butter for a healthier dish? You can use olive oil or avocado oil. These oils add flavor and are healthier. They also work well with the lemon and garlic. Is there a substitute for cherry tomatoes? If you don’t have cherry tomatoes, you can use grape tomatoes or diced regular tomatoes. Both options will still give you that sweet, juicy burst in the dish. Just adjust the cooking time if needed to soften them. For the full recipe, check out the One-Pan Lemon Garlic Butter Shrimp section! This blog post explored a tasty shrimp recipe packed with flavor. We covered the main ingredients, like shrimp and garlic, along with helpful tips for cooking. I shared variations to fit dietary needs and storage tips to keep leftovers fresh. You can enjoy shrimp in many ways. With a few tweaks, you can make it your own. Happy cooking! Feel free to share your favorite shrimp ideas.

One-Pan Lemon Garlic Butter Shrimp

Discover the deliciousness of One-Pan Lemon Garlic Butter Shrimp, a quick and easy recipe that’s perfect for busy weeknights! Packed with fresh flavors from shrimp, garlic, and lemon, this meal comes together in just 20 minutes. Serve it over rice or quinoa for a satisfying dinner. Click through to explore the full recipe and elevate your cooking with this delightful dish that’s sure to impress!
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Ingredients
  

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

Zest and juice of 1 large lemon

1 teaspoon red pepper flakes (adjust for spice preference)

1 cup cherry tomatoes, halved

2 cups baby spinach

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Cooked rice or quinoa, for serving

Instructions
 

In a large skillet, melt the butter over medium heat.

    Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

      Stir in the red pepper flakes, followed by the shrimp. Cook for 2-3 minutes until the shrimp starts to turn pink.

        Add the lemon zest and juice, and season with salt and pepper, stirring well to combine.

          Toss in the halved cherry tomatoes and cook for an additional 2-3 minutes until the tomatoes soften.

            Finally, add the baby spinach and stir until just wilted, about 1 minute.

              Once everything is cooked through, remove the skillet from heat.

                - Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  Presentation Tips: Serve the lemon garlic shrimp over a bed of cooked rice or quinoa, and garnish with fresh parsley for a pop of color. Squeeze an extra wedge of lemon over the dish just before serving for added brightness.