Name: Garlic Butter Shrimp with Vegetables
Ingredients: Shrimp: 1 pound, peeled and deveined. Use large or jumbo shrimp for the best texture and flavor. Fresh or frozen (thawed) shrimp both work well. Look for shrimp that are firm and smell fresh.; Butter: ½ cup, unsalted. Butter is the foundation of the rich and flavorful sauce. Unsalted butter allows you to control the saltiness of the dish.; Garlic: 6-8 cloves, minced. Fresh garlic is essential for that pungent, aromatic flavor that defines this dish. Mince it finely for even distribution and maximum flavor release.; Vegetables: 2-3 cups, mixed, such as broccoli florets, bell peppers (various colors), zucchini, yellow squash, asparagus, snap peas, or carrots. Choose your favorite vegetables or whatever is in season. Cut them into bite-sized pieces for even cooking.; Olive Oil: 2 tablespoons. Olive oil helps to sauté the vegetables and adds a healthy fat to the dish. Extra virgin olive oil is recommended for its flavor and health benefits.; Lemon Juice: 2 tablespoons, fresh. Fresh lemon juice brightens the flavors and adds a touch of acidity that balances the richness of the butter and garlic.; White Wine (Optional): ¼ cup, dry white wine, such as Pinot Grigio or Sauvignon Blanc. White wine adds depth of flavor and complexity to the sauce. It can be omitted if preferred or substituted with chicken broth.; Red Pepper Flakes (Optional): ¼ teaspoon, or to taste. Red pepper flakes add a subtle kick of heat, balancing the richness and sweetness of the other flavors. Adjust to your spice preference.; Fresh Parsley: 2 tablespoons, chopped, for garnish. Fresh parsley adds a pop of color and fresh, herbaceous flavor as a finishing touch.; Salt and Black Pepper: To taste. Seasoning is crucial to enhance all the flavors. Use sea salt or kosher salt and freshly ground black pepper for the best results.

Ingredients

Shrimp: 1 pound, peeled and deveined. Use large or jumbo shrimp for the best texture and flavor. Fresh or frozen (thawed) shrimp both work well. Look for shrimp that are firm and smell fresh.
Butter: ½ cup, unsalted. Butter is the foundation of the rich and flavorful sauce. Unsalted butter allows you to control the saltiness of the dish.
Garlic: 6-8 cloves, minced. Fresh garlic is essential for that pungent, aromatic flavor that defines this dish. Mince it finely for even distribution and maximum flavor release.
Vegetables: 2-3 cups, mixed, such as broccoli florets, bell peppers (various colors), zucchini, yellow squash, asparagus, snap peas, or carrots. Choose your favorite vegetables or whatever is in season. Cut them into bite-sized pieces for even cooking.
Olive Oil: 2 tablespoons. Olive oil helps to sauté the vegetables and adds a healthy fat to the dish. Extra virgin olive oil is recommended for its flavor and health benefits.
Lemon Juice: 2 tablespoons, fresh. Fresh lemon juice brightens the flavors and adds a touch of acidity that balances the richness of the butter and garlic.
White Wine (Optional): ¼ cup, dry white wine, such as Pinot Grigio or Sauvignon Blanc. White wine adds depth of flavor and complexity to the sauce. It can be omitted if preferred or substituted with chicken broth.
Red Pepper Flakes (Optional): ¼ teaspoon, or to taste. Red pepper flakes add a subtle kick of heat, balancing the richness and sweetness of the other flavors. Adjust to your spice preference.
Fresh Parsley: 2 tablespoons, chopped, for garnish. Fresh parsley adds a pop of color and fresh, herbaceous flavor as a finishing touch.
Salt and Black Pepper: To taste. Seasoning is crucial to enhance all the flavors. Use sea salt or kosher salt and freshly ground black pepper for the best results.

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Instructions

Prepare the Vegetables: Wash and chop all your chosen vegetables into bite-sized pieces. Ensure they are roughly the same size so they cook evenly. For harder vegetables like carrots or broccoli stems, you might want to blanch them briefly or cut them smaller.
Sauté the Vegetables: Heat the olive oil in a large skillet or pan over medium-high heat. Add the chopped vegetables to the skillet and sauté for 5-7 minutes, or until they are tender-crisp and slightly softened but still have a bit of bite. Stir them occasionally to ensure even cooking and prevent burning. If using harder vegetables like carrots, add them first and cook for a couple of minutes before adding softer vegetables like zucchini or bell peppers.
Add Garlic and Cook: Reduce the heat to medium. Push the vegetables to one side of the skillet and add the minced garlic to the cleared space. Sauté the garlic for about 1 minute, or until fragrant, being careful not to let it burn, as burnt garlic can taste bitter. Stir the garlic into the vegetables once it’s fragrant. The aroma of garlic at this stage is incredibly enticing and sets the stage for the deliciousness to come.
Melt the Butter and Create the Sauce: Add the butter to the skillet with the vegetables and garlic. Let it melt completely, stirring to combine it with the vegetables and garlic. If using, pour in the white wine at this point. Let the wine simmer for a minute or two, allowing the alcohol to evaporate and the flavors to meld together. This step adds a layer of sophistication to the sauce.
Add Shrimp and Season: Add the peeled and deveined shrimp to the skillet. Season generously with salt, black pepper, and red pepper flakes (if using). Toss everything together to coat the shrimp and vegetables evenly in the garlic butter sauce.
Cook the Shrimp: Cook the shrimp for 2-4 minutes per side, or until they turn pink and opaque and are cooked through. Be careful not to overcook the shrimp, as they can become rubbery. They cook quickly, so keep a close eye on them. The color change from gray to pink is a visual cue that they are nearly done.
Finish with Lemon Juice and Parsley: Remove the skillet from the heat. Stir in the fresh lemon juice to brighten the flavors and stop the cooking process. Sprinkle the chopped fresh parsley over the top for a fresh, herbaceous finish and visual appeal.
Serve Immediately: Serve the Garlic Butter Shrimp with Vegetables immediately while it’s hot and the sauce is luscious. The best way to enjoy this dish is right away when the shrimp is perfectly cooked, and the vegetables are tender-crisp.

Nutrition

Serving Size: one normal portion
Calories: 450
Protein: 35g