Cooked shrimp transforms into dinner in ten minutes when you brown the butter and let it sing with garlic. The shelf here is simply one excellent thing done right, seasoned and sauced to serve over rice or crusty bread.

Serves 2. 15 minutes, 10 at the stove.

About 330 calories a serving, 24 g protein, 6 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 4 tablespoons butter into four pieces and set over medium-high heat in a large skillet. Mince 3 cloves garlic and have it ready. Watch the butter foam, then turn hazelnut brown, about three minutes, stirring often so it browns evenly.3 min
2. Add the minced garlic and stir constantly until fragrant, thirty seconds. Pour in the 8 ounces shrimp and toss to coat in the brown butter, cooking until heated through, about one minute.1 min
3. Squeeze half a lemon over the shrimp, add salt and pepper to your taste, toss once more, and plate at once.

Note Swap the shrimp for scallops if you have them. Leftovers keep in the fridge for one day and rewarm gently. Serve over steamed rice, mashed potatoes, or alongside crusty bread to soak up the brown butter sauce.