Creamy Lemon Dill Shrimp

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  18 oz or 510g

• Butter

  Unsalted

  2 ¼ tbsp or 32g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 ½ tbsp or 68g

• Heavy whipping cream

  Fluid

  ⅜ cup, fluid or 89g

• Lemon juice

  Raw

  ¾ tbsp or 11g

• Dill

  Fresh

  ¾ tbsp or 0.4g

• Pepper

  Spices, black

  ¾ dash or 0.08g

Directions

1. Rinse the shrimp with cold water and pat them dry with paper towels.
2. Melt two-thirds of the butter in a large skillet over medium-high heat. Add the shrimp and sauté for 4-6 minutes until they turn opaque. Transfer to a plate and cover to keep warm.
3. Add the remaining butter to the pan. Once melted, add the minced garlic and stir for 1 minute until fragrant.
4. Whisk in the chicken broth, then gradually whisk in the heavy cream. Once the sauce is thickened and creamy, reduce the heat to low and stir in the lemon juice.
5. Return the shrimp to the pan and toss to coat in the sauce.
6. Stir in the dill and garnish with freshly ground black pepper to taste. Serve immediately.