Instructions
- Pat the Shrimp dry with paper towels and season with Salt and Black Pepper.
- In a large skillet, melt the Butter over medium heat.
- Add the Garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn it.
- Add the Shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
- Pour in the Lemon Juice and Chicken Broth. Bring to a simmer and cook for 1-2 minutes, allowing the sauce to slightly reduce.
- Stir in the Lemon Zest and Red Pepper Flakes.
- Remove from heat and stir in the Parsley.
- Serve immediately over rice or pasta.
