Garlic Butter Shrimp and Corn

Instructions

Step 1: Bring a large pot of water to a boil and cook the corn pieces for 8 to 10 minutes until tender.

Step 2: Drain the corn and toss with butter, then set aside.

Step 3: Pat the shrimp dry with paper towels.

Step 4: In a bowl, season the shrimp with paprika, garlic powder, Italian seasoning, salt, and black pepper.

Step 5: Heat olive oil and butter in a large skillet over medium heat.

Step 6: Add the minced garlic and sauté until fragrant.

Step 7: Add the seasoned shrimp to the skillet in a single layer.

Step 8: Cook the shrimp for 2 to 3 minutes per side until pink and fully cooked.

Step 9: Pour in the chicken broth or seafood broth and lemon juice.

Step 10: Simmer for 2 to 3 minutes until the sauce slightly thickens.

Step 11: Sprinkle chopped parsley over the shrimp.

Step 12: Arrange the garlic butter shrimp and corn in a serving tray or platter.

Step 13: Garnish with extra parsley before serving.

Storage and Reheating Tips

Store leftover shrimp and corn in airtight containers in the refrigerator for up to 2 days.

Reheat gently in a skillet over low heat until warmed through.

Avoid overcooking the shrimp during reheating to keep them tender.

You can add a splash of broth or butter when reheating to refresh the sauce.

This dish is best enjoyed fresh for the best flavor and texture.