Garlic Butter Shrimp (15 Minutes)

Yield: 4 servings · Main Course · Seafood

This garlic butter shrimp is proof that the best dinners are often the simplest. Plump shrimp are seared until golden in butter and olive oil, then bathed in a garlicky, lemony, white wine sauce that you'll want to sop up with every last piece of bread. Start to finish in 15 minutes — it's faster than ordering takeout.

Ingredients

• 1 1/2 lbs (680g) large shrimp (21–25 count), peeled and deveined, tails on or off
• 4 tbsp (56g) unsalted butter, divided
• 1 tbsp extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1/4 cup (60ml) dry white wine (such as Pinot Grigio — or substitute chicken broth)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1/4 tsp red pepper flakes
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Lemon wedges for serving

Instructions

1. Dry the shrimp. Pat the shrimp thoroughly dry with paper towels — this is critical for getting a good sear rather than steaming. Season both sides with the salt and pepper.
2. Sear the shrimp. Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until the butter foams and the foaming subsides. Add the shrimp in a single layer without crowding (work in batches if necessary). Cook without moving for 1–2 minutes until the bottoms turn pink and develop golden spots. Flip each shrimp and cook 1 minute more until just opaque. Transfer the shrimp to a plate immediately — they will continue cooking from residual heat.
3. Build the sauce. Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the sliced garlic. Cook, stirring frequently, for about 1 minute until the garlic is fragrant and just beginning to turn golden at the edges. Do not let it brown.
4. Deglaze. Pour in the white wine and lemon juice. Let the liquid simmer for about 2 minutes, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. The sauce will reduce and thicken slightly.
5. Add pepper flakes. Sprinkle in the red pepper flakes and stir to combine.
6. Return the shrimp. Add the seared shrimp and any juices that have collected on the plate back into the skillet. Toss everything gently for about 30 seconds until the shrimp are coated in the buttery garlic sauce and warmed through.
7. Serve. Remove from heat immediately. Sprinkle generously with fresh parsley and serve with lemon wedges alongside crusty bread, pasta, or over rice.

Pro Tips

Variations

• Garlic Butter Shrimp Pasta: Toss the finished shrimp and sauce with 12 oz of cooked linguine or angel hair pasta and 1/4 cup of pasta cooking water for an instant shrimp scampi.
• Cajun Garlic Shrimp: Season the shrimp with 1 tablespoon of Cajun seasoning before searing. Skip the white wine and use a squeeze of lime instead of lemon.
• Garlic Butter Shrimp with Zoodles: Serve over spiralized zucchini noodles for a low-carb version. Saute the zoodles in the skillet for 1–2 minutes before adding the sauce.

Nutrition Facts