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Garlic butter shrimp and broccoli skillet in a cast iron pan, garnished with parsley and red pepper flakes with lemon wedges alongside.

20-Minute Garlic Butter Shrimp and Broccoli Skillet

Juicy shrimp and tender-crisp broccoli cook in one skillet with a quick garlic butter sauce — a fast, high-protein dinner that's on the table in about 20 minutes and easy enough for any weeknight.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 lb large shrimp peeled, deveined, tails removed
  • 2 tbsp olive oil
  • 1 head broccoli large (about 1 1/2 lb), cut into small florets
  • 2 tbsp water
  • 3 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 1/4 tsp red pepper flakes optional
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice from about half a lemon, plus wedges for serving
  • 2 tbsp grated Parmesan cheese optional, for serving
  • 2 tbsp fresh parsley chopped, optional

Method
 

  1. Pat the shrimp dry with paper towels and season with 1/4 tsp salt and the black pepper; set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the broccoli with 2 tbsp water, cover, and cook 4 minutes. Uncover and cook 2-3 more minutes, stirring, until tender-crisp and lightly browned; transfer to a plate.
  3. Add the shrimp to the skillet in a single layer (work in batches if needed) and cook 1-2 minutes per side, until pink and opaque. Move to the plate with the broccoli.
  4. Reduce heat to medium. Add 2 tbsp butter, the garlic, and red pepper flakes; cook 30-45 seconds until fragrant — do not let the garlic brown.
  5. Return the shrimp and broccoli to the skillet with the remaining 1 tbsp butter and toss 1 minute to coat. Stir in the lemon juice and remaining 1/4 tsp salt.
  6. Sprinkle with Parmesan and parsley and serve hot with extra lemon wedges.