Bright lemon shrimp cooked in a buttery skillet sauce with capers for a quick and elegant dinner.

Scale

1 lb large shrimp, peeled and deveined

1/2 tsp salt

1/4 tsp black pepper

1/4 cup all-purpose flour

2 tbsp olive oil

3 tbsp unsalted butter, divided

3 cloves garlic, minced

3/4 cup chicken broth

1/4 cup fresh lemon juice

2 tbsp capers, drained

2 tbsp chopped fresh parsley

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1. Pat shrimp dry, then season with salt and black pepper. Lightly dredge shrimp in flour, shaking off excess.

2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

3. Add shrimp in a single layer and cook 2 minutes per side until pink and just cooked through. Remove shrimp to a plate.

4. Reduce heat to medium and add remaining 2 tablespoons butter to the skillet.

5. Stir in garlic and cook for 30 seconds until fragrant.

6. Pour in chicken broth and lemon juice, scraping up browned bits. Simmer 3-4 minutes until slightly reduced.

7. Stir in capers, return shrimp to the pan, and spoon sauce over shrimp for 1 minute. Remove from heat and sprinkle with parsley.

Serve over pasta, rice, or with crusty bread to enjoy the lemon butter sauce.