1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon paprika

Salt and pepper, to taste

Juice of 1 lemon

2 tablespoons fresh parsley, chopped (for garnish)

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Rinse the shrimp under cold water and pat them dry with paper towels. Season with salt, pepper, and paprika.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque.
Squeeze lemon juice over the shrimp and stir to combine.
Remove from heat, garnish with chopped parsley, and serve immediately.

Add a pinch of red pepper flakes for a spicy kick.

Swap parsley with fresh cilantro for a different herb flavor.

Use lime juice instead of lemon for a citrusy twist.

Add sautéed vegetables like zucchini or bell peppers for a complete one-pan meal.

Store leftovers in the refrigerator for up to 2 days; reheat gently in a skillet with butter.