Ingredients
– 500 g shrimp, peeled and deveined
– 4 tablespoons butter
– 4 cloves garlic, minced
– 1 teaspoon chili flakes
– 1 tablespoon lemon juice
– 2 tablespoons fresh parsley, chopped
– Salt, to taste
– Black pepper, to taste
– 400 g cooked rice
– Lemon wedges, for serving
Method
1. Start by heating 2 tablespoons of butter in a large skillet over medium heat.
2. Add minced garlic and chili flakes to the skillet. Sauté for about 1 minute until aromatic.
3. Toss in the shrimp, cooking until they turn pink, around 3-4 minutes.
4. Stir in the remaining butter, lemon juice, parsley, salt, and pepper. Mix well.
5. Serve the shrimp over cooked rice with lemon wedges on the side.
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