1 tbsp Olive Oil
1/2 tsp Red Pepper Flakes
1 lb. Shrimp (peeled and deveined)
6-8 Cloves of Fresh Garlic (minced)
2 tbsp Lemon Juice
1 tbsp Caper Brine
1/4 cup Chopped Parsley
3 tbsp Butter
Salt + Pepper to taste
Heat a large skillet on high heat. Add in the olive oil and red pepper flakes.
After 30 seconds add in the shrimp. Cook for ~ 1 minute flipping as necessary to make sure it cooks evenly.
Add in the garlic, lemon juice, and caper brine and let cook for another minute.
Add in half of the parsley and the butter. Let the butter melt slowly by swirling the pan. The butter will help thicken the sauce.
Next, add in the remaining parsley and stir to combine. The shrimp should be opaque and cooked through.
Serve by itself or over cauliflower rice. The garlic in this recipe is a great source of prebiotics. You can also add in some dark or cruciferous veggies as a side to keep your gut happy!
Yields 3-4 servings.