Description
Succulent shrimp and tender-crisp broccoli tossed in a rich, flavorful garlic butter sauce. A quick and easy weeknight meal!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup dry white wine (optional, but highly recommended!)
- 1/4 teaspoon red pepper flakes (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 cup (1 stick) unsalted butter
- 6 cloves garlic, minced
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 large head of broccoli, cut into florets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese for serving
- Cooked pasta (linguine, spaghetti, or fettuccine work well)
- Cooked rice (white or brown)
- Crusty bread for dipping
Instructions
- Wash and Cut the Broccoli: Thoroughly wash the broccoli head under cold water. Cut the broccoli into bite-sized florets. Peel the tough outer layer of the stalk and chop the tender inside into small pieces to add to the florets.
- Sauté the Garlic (Broccoli): In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the 2 minced cloves of garlic and sauté for about 30 seconds to 1 minute, or until fragrant.
- Add the Broccoli: Add the broccoli florets to the skillet. Season with salt and freshly ground black pepper to taste.
- Cook the Broccoli: Cook the broccoli, stirring occasionally, for about 5-7 minutes, or until it’s tender-crisp. If the broccoli starts to stick to the pan, add a tablespoon or two of water and cover the skillet for a minute or two to steam it. Remove from the skillet and set aside to keep warm.
- Prepare the Shrimp: Ensure your shrimp are peeled and deveined. Pat them dry with paper towels.
- Season the Shrimp: In a bowl, toss the shrimp with 2 tablespoons of olive oil, 4 minced cloves of garlic, 1/4 teaspoon of red pepper flakes (if using), salt, and freshly ground black pepper.
- Cook the Shrimp: In the same skillet you used for the broccoli (or a clean skillet), melt 1/2 cup (1 stick) of unsalted butter over medium heat.
- Sauté More Garlic (Sauce): Add 6 minced cloves of garlic to the melted butter and sauté for about 30 seconds to 1 minute, or until fragrant.
- Add the Shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for about 2-3 minutes per side, or until the shrimp are pink and opaque.
- Deglaze with Wine (Optional): If using white wine, pour 1/4 cup of dry white wine into the skillet. Let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan.
- Add Chicken Broth and Lemon Juice: Pour in 1/4 cup of chicken broth and 1 tablespoon of lemon juice. Stir in the dried oregano and dried thyme (if using).
- Simmer the Sauce: Let the sauce simmer for a few minutes, allowing it to thicken slightly. Taste and adjust the seasoning with salt and pepper as needed.
- Finish the Shrimp: Stir in 1 tablespoon of lemon juice and 2 tablespoons of chopped fresh parsley.
- Combine Everything: Add the cooked broccoli to the skillet with the shrimp and garlic butter sauce. Toss gently to combine, ensuring the broccoli is coated in the delicious sauce.
- Serve Immediately: Serve the garlic butter shrimp and broccoli immediately. You can serve it over cooked pasta, cooked rice, or with crusty bread for dipping.
- Garnish (Optional): If desired, garnish with grated Parmesan cheese and extra chopped fresh parsley.
Notes
- Don’t overcook the shrimp; cook them just until pink and opaque.
- Use fresh garlic for the best flavor.
- Adjust the spice level to your preference.
- Serve with pasta, rice, or crusty bread for a complete meal.
- Chop the broccoli and mince the garlic ahead of time to save time.
- A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs well with this dish.
- Variations: Add other vegetables, make it creamy with heavy cream, use different herbs, add cheese, or increase the spice level.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes