Creamy Garlic Butter Shrimp Skillet

Instructions

Step 1: Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and foaming.

Step 2: Season shrimp with salt and pepper, then cook for 2 to 3 minutes per side until pink and cooked through. Remove shrimp to a plate and set aside.

Step 3: Add the remaining 2 tablespoons of butter to the skillet, then add minced garlic and red pepper flakes. Cook for 1 minute until fragrant.

Step 4: Pour in the white wine and scrape the bottom of the pan to release any browned bits. Simmer for 2 minutes.

Step 5: Stir in the chicken broth, heavy cream, lemon juice, and Dijon mustard. Simmer for 3 to 4 minutes until the sauce begins to thicken.

Step 6: Return the cooked shrimp to the skillet and gently toss to coat with the sauce. Heat through for 1 to 2 minutes.

Step 7: Taste and adjust seasonings as needed. Garnish with fresh parsley and chives before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken slightly as it cools, which is perfectly normal.

To reheat, gently warm the skillet over medium-low heat, stirring occasionally. You can add a splash of cream or broth if the sauce seems too thick. Avoid high heat to keep the shrimp tender.

This dish pairs beautifully with pasta, rice, or crusty bread to soak up every last bit of that heavenly sauce.