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Garlic Butter Shrimp

Restaurant-quality garlic butter shrimp that transforms simple ingredients into elegant dining in just 15 minutes with tender shrimp, rich butter, and aromatic garlic.
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Prep Time 8 minutes
Cook Time 7 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 ½ pounds large shrimp, peeled and deveined
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • ¼ cup dry white wine
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes (optional)

Method
 

  1. Pat shrimp completely dry with paper towels and season generously with salt and pepper. This removes excess moisture and allows for better searing and seasoning penetration.
  2. Heat olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. The oil should move freely across the pan when swirled.
  3. Add shrimp to the hot pan in a single layer, avoiding overcrowding. Cook for 2 minutes without moving them, allowing a golden crust to develop. Listen for the sizzling sound.
  4. Flip shrimp and immediately add minced garlic and red pepper flakes around the pan, not directly on the shrimp. Cook for another 1-2 minutes until shrimp turn pink and opaque throughout.
  5. Reduce heat to medium and add butter, letting it melt and foam slightly. Swirl the pan gently to emulsify the butter with the garlic-infused oil.
  6. Pour in white wine and lemon juice, which will bubble vigorously. Let it simmer for 1 minute to cook off the alcohol while the sauce reduces slightly. Sprinkle fresh parsley over everything and give it one final gentle toss.

Notes

Buy pre-peeled shrimp to cut prep time in half. Pat shrimp completely dry to ensure perfect searing and prevent oil splatter. Cook shrimp in a single layer to avoid overcrowding. Add garlic after shrimp to prevent burning. Remove shrimp as soon as they turn pink and firm to avoid overcooking. Store leftovers refrigerated for up to 2 days and reheat gently in skillet with butter or broth - avoid microwaving as it makes shrimp rubbery.