Okay, as you very well may know, we’ll never stop singing the praises of meals that come together quickly and easily, especially ones that are absolutely delicious like this four ingredient lemon ...

Peel shrimp and devein, leaving tails intact. Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic, lemon ...

Perfect for a quick weeknight dinner, these succulent shrimp are coated in a rich, zesty lemon garlic butter sauce that elevates every bite. Make it with or without wine! These garlic butter ...

It doesn’t get much easier than Lemon Garlic Jumbo Shrimp ... put to good use in making a flavorful shrimp stock. To create this stock, melt some butter in a saucepan, sauté the shrimp shells ...

The shrimp are marinated in a mixture of cognac, garlic, and lemon juice, then sautéed until golden and cooked through. The beurre blanc sauce, made with white wine, shallots, and butter, adds a rich ...

Freshly squeezed lemon juice adds a pop of flavor while balancing the sweetness of the butter, shrimp and wine. Crushed red pepper flakes. Crushed red pepper flakes add a little kick to the sauce.

Heat up butter/oil in cast iron pan over medium heat. Cook on both sides until shrimp are pink and cheese is melted (About 2 minutes per side). Top with Lemon aioli, serve and enjoy.