Ingredients
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Procedure
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- Season shrimp liberally with kosher salt and freshly ground black pepper. Set aside.
- Melt 2 tbsp butter with olive oil in a large sauté pan over medium high heat. Add garlic and cook, stirring, until garlic is golden.
- Add shrimp and cook, tossing occasionally, until shrimp turns pink and opaque. Keep warm.
- In a large saucepan, melt 2 tbsp butter over medium heat. Add shallot and cook for 30 seconds.
- Add lemon juice, heavy cream, and remaining butter. Cook until heated through and butter has melted. Check for taste and adjust seasoning if desired.
- Spoon sauce over shrimp and serve warm.