4 tablespoons butter
1 tablespoon lemon juice
3 cloves garlic, chopped
½ teaspoon red pepper flakes
1-pound shrimp (25-30 count or larger), peeled and deveined
¼ cup fresh parsley, chopped
salt and pepper to taste
grated parmesan cheese for serving
1 lemon cut into wedges for serving
Optional additions: 1 tablespoon capers and/or 1 tablespoon sundried tomatoes, chopped
- Place the butter, lemon juice, garlic, and red pepper flakes into a 7-inch round baking pan and place into the basket of your air fryer (include optional capers and sundried tomatoes if using). Cook at 350 degrees for 6 minutes.
- Add the shrimp to the melted butter mixture and toss to coat the shrimp. Place the pan back into the air fryer and cook for 5 minutes.
- Remove the pan from the air fryer and sprinkle with the chopped parsley. Toss and serve in the hot pan with artisan bread for dipping and lemon wedges for squeezing.
2 cups cooked pasta-toss the cooked pasta with the shrimp and butter mixture.
1 cup cooked rice-serve the shrimp and butter mixture over the rice.
2 cups spiralized zucchini cooked in the air fryer at 350 degrees for 4 minutes. Toss gently with shrimp mixture and serve hot.