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Serve Shrimp and Tomatoes in Lemon Butter Sauce over rice.

Shrimp and Tomatoes in Lemon Butter Sauce

Print Recipe
Shrimp and tomatoes are simmered in lemon butter sauce. Bottled clam juice and fresh herbs makes this dish flavorful and delicious.
Adapted from Food Network
Course Dinner, Main Course
Cuisine American, Western
Keyword clam juice, food network, lemon, lemon butter sauce, shrimp and tomato, weeknight, weeknight dinner
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Holly Ford

Ingredients

  • 2 lb large shrimp cleaned
  • 2 tbsp olive oil
  • 3 cloves garlic thinly sliced
  • 2 dried chili chopped
  • 1 (8 oz) bottled clam juice
  • 3 tbsp butter cut into small chunks
  • 1 pack 8 oz cherry tomatoes
  • 3 tbsp lemon juice
  • 3 tbsp cilantro, parsley, or chives chopped
  • salt and pepper to taste

Instructions

  • Season shrimp with salt and pepper lightly. Heat 1 tablespoon of olive oil in a skillet over medium-high, add the shrimp and sear until they turn pink. Transfer the shrimp to a platter and set aside.
  • Heat the remaining olive oil in a skillet, add the garlic and dried chili; saute for 30 seconds. Add the clam juice and let it reduce over medium-low heat for 5 minutes or until it reduces in half.
  • Add the butter to the sauce and melt. Add the shrimp and tomatoes to the skillet and let the whole thing simmer for 2 minutes. Add the lemon juice and toss well. Taste and season with salt and pepper according to your taste.
  • Remove the skillet from the heat and sprinkle the fresh herbs; toss and serve immediately over rice or pasta.