Description
Succulent shrimp sautéed in a rich garlic butter sauce with lemon and herbs. This restaurant-quality dish comes together in just 15 minutes and works perfectly as a main course or elegant appetizer.
Ingredients
Scale
- 1.5 pounds large shrimp (21-25 count), peeled and deveined
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1/4 cup dry white wine (or chicken broth)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 3 tablespoons fresh parsley, chopped
- Lemon wedges for serving (optional)
Instructions
- Prep the shrimp: Pat the shrimp completely dry with paper towels—this is crucial for getting a good sear. Season both sides with salt and black pepper. If using frozen shrimp, make sure they’re fully thawed and drained of excess water.
- Heat the pan: Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil. Once the butter is melted and the pan is hot (but not smoking), you’re ready to cook.
- Sear the shrimp: Add the shrimp in a single layer, making sure not to overcrowd the pan. If your skillet isn’t large enough, cook in two batches. Cook for 2 minutes on the first side without moving them—they should develop a nice golden-pink color. Flip and cook for another 1-2 minutes until just cooked through (they’ll be pink and opaque). Remove shrimp to a plate immediately—they’ll continue cooking from residual heat.
- Make the garlic butter sauce: In the same skillet, reduce heat to medium. Add the remaining 3 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes. Sauté for 30-60 seconds until fragrant and just starting to turn golden—watch carefully as garlic burns quickly.
- Deglaze and build flavor: Pour in the white wine (or broth) and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—these add tons of flavor. Let the sauce simmer for 1-2 minutes to reduce slightly and meld the flavors.
- Finish the dish: Return the cooked shrimp to the skillet along with any juices that accumulated on the plate. Add the lemon zest and toss everything together, coating the shrimp in the garlic butter sauce. Cook for just 30 seconds to warm the shrimp through.
- Add fresh herbs and serve: Remove from heat and stir in the chopped fresh parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately with lemon wedges on the side.
Notes
- Don’t overcook the shrimp: They cook very quickly—usually 3-4 minutes total. Overcooked shrimp become tough and rubbery. Cook just until they turn pink and opaque.
- Dry shrimp = better sear: Moisture is the enemy of browning. Pat shrimp very dry before cooking for the best color and texture.
- Wine substitution: If you don’t use alcohol, chicken broth plus a splash of white wine vinegar works well, or just use extra lemon juice.
- Scaling up: If doubling the recipe, cook shrimp in batches to avoid overcrowding, which causes steaming instead of searing.
- Tail-on or tail-off: Either works! Tail-on looks prettier but tail-off is easier to eat.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Dinner, Appetizer
- Method: Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: About 6 ounces shrimp with sauce
- Calories: 285
- Sugar: 0g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 355mg