Creamy Lemon Dill Shrimp

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  24 oz or 680g

• Butter

  Unsalted

  3 tbsp or 43g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chicken broth

  Soup, canned, less/reduced sodium

  ⅓ cup or 80g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Lemon juice

  Raw

  1 tbsp or 15g

• Dill

  Fresh

  1 tbsp or 0.6g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Rinse the shrimp with cold water and pat them very 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 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.

Similar Foods

• Creamy Lemon and Dill Salmon
• Creamy Lemon Shrimp with Spinach
• Spaghetti With Shrimp, Feta, and Dill
• Easy Lemon-Dill Cucumbers
• Chicken Salad with Lemon and Dill
• Creamy Shrimp and Poblanos