- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1 pound shrimp, peeled and deveined
- 6-8 cloves of fresh garlic, minced
- 2 tablespoon lemon juice
- 1 tablespoon caper brine
- 1/4 cup chopped parsley
- 3 tablespoon butter, cut into cubes
- salt and pepper to taste
- Heat a large skillet over high heat. Add the olive oil and red pepper flakes and allow the spice to infuse into the oil for 30 seconds.
- Add the shrimp to the pan and spread it out so it cooks evenly. Cook for about 1 minute flipping as needed. Add the garlic, lemon juice, and caper brine to the skillet and let cook for 1 minute.
- Add 1/2 of the parsley along with the cubes of butter and swirl the pan so butter starts to melt slowly, about 2-3 minutes. As the butter melts it should start forming a thick type of sauce. Add the remaining parsley and stir to combine. The shrimp should be opaque and cooked through. If the sauce starts to thicken too much, you can remove the shrimp to a serving dish and add a teaspoon of water to help thin it out to a pourable consistency.
This is really easy and I have to say I was surprised but the mix of caper brine and lemon juice added to the buttery saucey goodness is absolutely lush.
So thank you so much Chef John at All Recipes because this has been not only delicious but meant I haven’t had to slave over a stove for hours to have something for tea.
I added a little bit more Lemon and Caper Brine to half the amount of prawns / shrimp because the recipe creates just enough sauce to coat the shrimp. The sauce has got enough flavour to serve with rice or pasta tossed in olive oil but as I’m low carbing I added a cup of cabbage to the mix and cooked until it was wilted (the second day I added some courgette / zucchini too). It was very filling and it’s going to be a regular addition to my planner.
This has 190 calories and 4g carbs per serving (I had 2 servings for a main meal but without any pasta or rice).