Description
This Garlic Herb Butter Shrimp is a quick, elegant dish featuring succulent shrimp sautéed in rich butter with aromatic garlic and fresh herbs. Ready in just 15 minutes, it’s perfect for weeknight dinners or impressive entertaining!
Ingredients
Scale
- 1½ lbs large shrimp, peeled and deveined (21-30 count)
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- ¼ cup dry white wine (optional, or use chicken broth)
- Juice and zest of 1 large lemon
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped (or additional parsley)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Lemon wedges for serving
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 pepper. Having dry shrimp prevents steaming and ensures beautiful browning.
- Heat the Pan: Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil. Let the butter melt completely and become foamy. The combination prevents the butter from burning at high heat.
- Sear the Shrimp: Add the shrimp in a single layer, making sure they’re not touching or overlapping. Cook for 2 minutes without moving them—resist the urge to flip early. This develops that gorgeous golden color.
- Flip and Continue: Flip the shrimp and cook for another 1-2 minutes until they’re pink and just cooked through. The shrimp should form a “C” shape—if they curl into a tight “O,” they’re overcooked. Transfer shrimp to a plate and set aside.
- Make the Garlic Butter Sauce: Reduce heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for 30-45 seconds until fragrant but not browned, stirring constantly. Garlic burns quickly, so watch carefully.
- Add Wine and Lemon: Pour in the white wine (if using) and lemon juice. Let it bubble and reduce for about 1 minute, scraping up any browned bits from the bottom of the pan. These bits add incredible flavor to your sauce.
- Combine and Finish: Return the shrimp to the skillet along with any accumulated juices. Add the lemon zest, fresh herbs, and red pepper flakes (if using). Toss everything together for 1 minute until the shrimp are coated in the sauce and heated through.
- Serve Immediately: Transfer to a serving platter, drizzle with all the garlic butter sauce from the pan, and serve with lemon wedges. This dish is best enjoyed hot and fresh!
Notes
- Don’t Overcook: Shrimp cook incredibly fast—usually 3-4 minutes total. Overcooked shrimp become rubbery.
- Dry Shrimp = Better Sear: Moisture prevents browning. Always pat completely dry before cooking.
- Single Layer: If your shrimp don’t fit in one layer, cook in two batches to prevent steaming.
- Wine Substitute: Chicken broth or additional lemon juice works if you prefer not to use wine.
- Fresh Herbs: Use fresh herbs for best flavor. Dried herbs won’t provide the same bright taste.
- Serving Size: This serves 4 as a main course or 6-8 as an appetizer.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner / Appetizer
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: ¼ of recipe (approximately 6 oz shrimp with sauce)
- Calories: 285
- Sugar: 1g
- Sodium: 685mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 295mg