# 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.

_Dinner · American_

Prep: 10 min · Cook: 10 min · Total: 20 min · Yields: 4 servings

## Ingredients

- 1 ½ lb large shrimp (peeled and deveined, tails on or off)
- ½ tsp kosher salt
- ¼ tsp black pepper (freshly ground)
- ¼ tsp red pepper flakes
- 2 tbsp olive oil
- 4 tbsp unsalted butter (divided)
- 6 cloves garlic (minced)
- ½ cup dry white wine (or low-sodium chicken broth)
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp lemon zest
- 3 tbsp fresh parsley (roughly chopped)

## Instructions

1. Pat the 1.5 lb shrimp completely dry with paper towels — surface moisture is the enemy of a good sear.
2. Season the shrimp evenly with the 0.5 tsp kosher salt, 0.25 tsp black pepper, and 0.25 tsp red pepper flakes. Toss to coat.
3. Heat a large skillet over medium-high until just smoking. Add the 2 tbsp olive oil and swirl to coat.
4. Add the shrimp in a single layer. Sear undisturbed for 1 to 1.5 minutes until pink and lightly golden on the bottom.
5. Flip each shrimp and cook for another 60 seconds. Transfer to a plate — they will finish in the sauce.
6. Reduce heat to medium. Add 2 tbsp of the unsalted butter to the same skillet and let it melt.
7. Add the 6 cloves minced garlic and cook, stirring constantly, for about 60 seconds until fragrant but not browned.
8. Pour in the 0.5 cup dry white wine and scrape up any browned bits from the pan. Simmer for 2 minutes until slightly reduced.
9. 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.

## Tip

> Pull the shrimp off the heat the moment they curl into a loose 'C' shape — a tight 'O' means overcooked and rubbery. They carry over heat quickly, so err on the side of underdone before they go back into the sauce.

Tags: weeknight, 30-minute, one-pan, seafood

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