A delightful dish combining crispy potatoes with succulent shrimp in a garlic butter sauce.
Heat a large skillet over medium heat and add half of the butter.
Using butter instead of oil adds a rich flavor to the potatoes.
Add the potatoes to the skillet and cook until golden and crispy, stirring occasionally.
Cut the potatoes into even pieces to ensure they cook uniformly.
Remove the potatoes from the skillet and set aside.
Keep the potatoes warm by covering them with foil.
Add the remaining butter to the skillet and let it melt.
Ensure the skillet is not too hot to prevent the butter from burning.
Add the garlic and red pepper flakes to the melted butter and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Add the shrimp to the skillet and cook until pink and opaque, about 3 minutes per side.
Do not overcrowd the skillet; cook the shrimp in batches if necessary.
Stir in the lemon juice and parsley, mixing well.
Adding lemon juice at the end preserves its fresh flavor.
Return the potatoes to the skillet and toss to combine with the shrimp and sauce.
Gently toss to avoid breaking the potatoes.
Serve the dish warm, garnished with additional parsley if desired.
Serve with a side of crusty bread to soak up the delicious sauce.
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