INGREDIENTS
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 1/2 pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 5 cloves garlic, minced
- 1/4 cup chicken stock
- Juice of 1 lemon, or more, to taste
- 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
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