4 tablespoons butter
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried basil
2 tablespoons low-sodium chicken broth or white wine
1 pound shrimp (21 to 25 count), peeled and deveined
1 tablespoon fresh lemon juice
HEAT A LARGE skillet over medium-high heat. Add the butter, garlic, paprika, and basil. Cook, stirring occasionally, until the butter has melted and the ingredients are combined, about 1 minute.
Add the broth and shrimp; stir to combine. Cook until shrimp are pink and no longer opaque, 3 to 5 minutes. Push the shrimp to one side of the pan and add the lemon juice. Whisk the sauce to emulsify. Stir to coat the shrimp in sauce.