Garlic Butter Shrimp
Plump shrimp seared in a garlicky, lemon-kissed butter sauce that comes together in under 15 minutes. Serve over pasta, rice, or with crusty bread to catch every drop.
Ingredients
- 1 ½ lblarge shrimp(peeled and deveined, tails on or off)
- ½ tspkosher salt
- ¼ tspblack pepper(freshly ground)
- ¼ tspred pepper flakes
- 2 tbspolive oil
- 4 tbspunsalted butter(divided)
- 6 clovesgarlic(minced)
- ½ cupdry white wine(or low-sodium chicken broth)
- 2 tbspfresh lemon juice(about 1 lemon)
- 1 tsplemon zest
- 3 tbspfresh parsley(roughly chopped)
Method
- 01
Pat the 1 ½ lb shrimp completely dry with paper towels — surface moisture is the enemy of a good sear.
- 02
Season the shrimp evenly with the ½ tsp kosher salt, ¼ tsp black pepper, and ¼ tsp red pepper flakes. Toss to coat.
- 03
Heat a large skillet over medium-high until just smoking. Add the 2 tbsp olive oil and swirl to coat.
- 04
Add the shrimp in a single layer. Sear undisturbed for 1 to 1.5 minutes until pink and lightly golden on the bottom.
- 05
Flip each shrimp and cook for another 60 seconds. Transfer to a plate — they will finish in the sauce.
- 06
Reduce heat to medium. Add 2 tbsp of the unsalted butter to the same skillet and let it melt.
- 07
Add the 6 cloves minced garlic and cook, stirring constantly, for about 60 seconds until fragrant but not browned.
- 08
Pour in the ½ cup dry white wine and scrape up any browned bits from the pan. Simmer for 2 minutes until slightly reduced.
- 09
Stir in the 2 tbsp fresh lemon juice and 1 tsp lemon zest.
- 10
Add the remaining 2 tbsp unsalted butter and swirl the pan until it melts into a glossy sauce.
- 11
Return the shrimp to the skillet and toss to coat. Cook for 1 minute just to heat through — do not overcook.
- 12
Remove from heat, scatter the 3 tbsp fresh parsley over the top, and serve immediately.
Adapted from public domain & community sources