Description
Succulent shrimp sautéed in aromatic garlic butter with white wine, fresh lemon, and herbs. This classic Italian-American dish is ready in just 15 minutes and tastes like restaurant-quality fine dining at home.
Ingredients
Scale
- 1 ½ pounds large shrimp, peeled and deveined (16-20 count)
- 6 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6-8 cloves garlic, minced (about 3 tablespoons)
- ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- Juice of 1 large lemon (about 3 tablespoons)
- Zest of 1 lemon
- ¼ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped
- Lemon wedges for serving
- Optional: 12 ounces linguine or pasta of choice
Instructions
- Prep the shrimp: Pat the shrimp completely dry with paper towels—this is crucial for proper searing. Season both sides with salt and black pepper. Set aside.
- Cook pasta (if using): If serving with pasta, cook it according to package directions in salted boiling water until al dente. Reserve ½ cup pasta water before draining. Keep warm.
- Start the aromatics: Heat 2 tablespoons of butter and the olive oil in your large skillet over medium-high heat until the butter is melted and shimmering. The combination prevents the butter from burning.
- Sear the shrimp: Add the shrimp to the hot skillet in a single layer (work in batches if needed to avoid crowding). Cook for 1-2 minutes per side until pink and opaque with golden edges. Don’t overcook—shrimp cook fast! Remove shrimp to a plate and set aside.
- Build the sauce: In the same skillet, reduce heat to medium. Add the remaining 4 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes. Sauté for 30-45 seconds until fragrant, stirring constantly to prevent burning. The kitchen should smell amazing!
- Deglaze with wine: Pour in the white wine, scraping up any flavorful brown bits from the bottom of the pan with your wooden spoon. This is called deglazing and adds incredible depth. Let the wine simmer for 2-3 minutes until reduced by about half.
- Add lemon: Stir in the lemon juice and lemon zest. Let it simmer for another minute. The sauce should be slightly thickened and glossy. Taste and adjust seasoning with more salt if needed.
- Return the shrimp: Add the cooked shrimp back to the skillet along with any accumulated juices from the plate. Toss to coat in the sauce and cook for just 1 minute to heat through. Don’t overcook or the shrimp will become rubbery.
- Finish with herbs: Remove from heat and stir in the chopped fresh parsley. If the sauce seems too thick, add a splash of pasta water or chicken broth to thin it to your desired consistency.
- Serve immediately: If serving with pasta, toss the drained pasta directly into the skillet with the shrimp and sauce, adding reserved pasta water as needed to help the sauce coat the noodles. Serve immediately with lemon wedges and extra parsley.
Notes
- Wine substitute: Replace wine with ½ cup chicken broth plus 1 tablespoon extra lemon juice for alcohol-free version.
- Shrimp size: If using smaller shrimp, reduce cooking time to 1 minute per side. Larger shrimp may need an extra 30 seconds per side.
- Make it spicy: Double the red pepper flakes or add a pinch of cayenne for more heat.
- Gluten-free: Use gluten-free pasta or serve over cauliflower rice, zucchini noodles, or with gluten-free bread.
- Sauce consistency: The sauce should be light and slightly loose, not thick. Add pasta water or broth if needed to thin.
- Butter substitute: You can use all olive oil instead of butter for dairy-free, but the flavor will be lighter and less rich.
- Fresh vs. frozen shrimp: Both work! Just ensure frozen shrimp are completely thawed and very dry.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: About 6-7 shrimp with sauce (without pasta)
- Calories: 325
- Sugar: 0g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 285mg