Butter Shrimp with Rosemary
Juicy shrimp seared in butter with fresh rosemary, finished with a squeeze of lemon for a quick, elegant weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 250
- Protein
- 24g
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 tbsp butter
- 2 sprigs fresh rosemary
- 1 tbsp olive oil
- 1 lemon
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Pat the 1 lb shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 3
Add the shrimp in a single layer and cook without stirring until they turn pink on the bottom, about 2 minutes.
- 4
Flip the shrimp and add 4 tbsp butter and 2 sprigs rosemary; cook until the shrimp are opaque and the butter is foamy, about 2 more minutes.
- 5
Squeeze the juice of 1 lemon over the shrimp and stir to coat. Remove from heat and serve immediately with pan sauce.
- 6
Garnish with extra rosemary if desired.
Tools you’ll need
- Large skillet
- Paper towels
- Knife
- Cutting board
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