Lemon Butter Shrimp with Parmesan Toast
This lemon butter shrimp is a decadent treat – either as dinner for two or as an appetizer for four. The shrimp cook quickly in a buttery white wine sauce flavored with fresh herbs. Soak it all up with some Parmesan toast on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Cuisine: American
Ingredients
Scale
For the Parmesan Toast
- 2 tablespoons grated Parmesan
- 1/4 cup olive oil
- 4 thick-slice Italian bread slices
For the Shrimp
- 1/2 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 1 teaspoon chopped fresh parsley,
- 2 teaspoons chopped fresh chives,
- Leaves from two sprigs of thyme
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter
- 12 ounces (51–60 count) shrimp, seasoned with salt (see note)
- Juice from 1 lemon
Instructions
- Make the Parmesan Toast: Combine the cheese and olive oil in a small bowl. Place the bread on a sheet pan and brush each slice with the olive oil and cheese. Broil until the bread is toasted and golden (keep an eye on it because it can go from toasty to burnt quickly!). Set the bread aside while you make the shrimp.
- Prepare the Shrimp: Heat the olive oil, garlic and red pepper flakes in a large skillet over medium heat. Once the garlic is fragrant, add the white wine and simmer it for a few minutes. Add the herbs and butter and stir. Once the butter is melted and frothy add the shrimp. Cook the shrimp for a few minutes, stirring frequently, until it is no longer opaque. Squeeze the lemon juice over the top of the shrimp and serve with the bread on the side.
Notes
I used frozen shrimp that were peeled and deveined. Thaw them in cold water while you are preparing the Parmesan toast, pat them dry and they are good to go.
Nutrition
- Calories: 893
- Fat: 64.2g
- Carbohydrates: 23.8g
- Fiber: 1.5g
- Protein: 48.5g
