Ingredients
- 1/2 cup extra virgin olive oil
- 1 tbsp butter
- 1 leek, sliced thin (white only)
- 6 cloves garlic
- 1/2 tsp red pepper flakes (optional)
- 1 pound raw shrimp, shells removed and deveined
- 1 lemon, zest and juice
- 1/4 cup fresh parsley, chopped
- salt, to taste
Method
- Heat the olive oil and butter in a large skillet over medium heat. Add the sliced leeks and a pinch of salt, cooking until soft, about 4-5 minutes.
- Stir in the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 3-4 minutes until pink and opaque, turning them halfway through.
- Remove from heat and add the lemon zest and juice, tossing to combine with the shrimp and leeks.
- Stir in the chopped parsley and season with salt to taste.
- Serve immediately, drizzling the pan juices over the shrimp. Enjoy with lemon wedges and crusty bread.