Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups broccoli florets, bite-sized
  • 1 medium red bell pepper, thinly sliced
  • 1 cup snap peas
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp parsley

Instructions:

  1. Pat the shrimp completely dry with paper towels and season with salt and pepper.
  2. Heat 1 tbsp olive oil over medium-high heat in a large skillet. Add shrimp in a single layer and sear for 2 minutes per side until opaque. Remove shrimp from the pan and set aside.
  3. In the same skillet, add the broccoli, bell peppers, and snap peas. Sauté for 3–5 minutes until crisp-tender.
  4. Reduce heat to medium. Push the vegetables to the side and add the butter to the center. Once foaming, stir in the minced garlic for 30–60 seconds until fragrant.
  5. Return the shrimp and their juices to the pan. Drizzle with lemon juice and sprinkle with parsley, tossing everything for 1 minute to glaze.