Quick & Classic Lemon Garlic Butter Shrimp
An incredibly fast and flavorful shrimp dish, perfect for a weeknight dinner. The shrimp are sautéed in a rich sauce of garlic, butter, white wine, and lemon juice. Serve over pasta, rice, or with crusty bread for dipping.
Equipment
- 1 arge Skillet or Sauté Pan
- 1 Tongs or Wooden Spoon
Ingredients
- 1 lb. large shrimp. peeled and deveined
- 4 tbsp. unsalted butter
- 2 tbsp. olive oil
- 6 cloves. garlic. minced
- ½ cup. dry white wine. like Sauvignon Blanc or Pinot Grigio
- 1 lemon. juiced about 3 tbsp
- ¼ tsp. red pepper flakes. optional for heat
- ¼ cup. fresh parsley. chopped
- Salt and black pepper to taste
Instructions
- Pat the shrimp completely dry with paper towels and season generously with salt and black pepper.
- In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat.
- Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and just cooked through. Do not overcrowd the pan; cook in batches if necessary.
- Remove the shrimp from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let the sauce reduce by about half, about 2-3 minutes.
- Return the cooked shrimp to the skillet. Add the chopped fresh parsley and toss everything to coat in the luscious sauce.
- Serve immediately.
Notes
- No Wine? You can substitute the white wine with an equal amount of chicken or vegetable broth.
- Don't Overcook: The number one rule for shrimp is not to overcook them, or they will become tough and rubbery.
- Serving: Delicious served over angel hair pasta, zucchini noodles, or simply with a loaf of crusty bread to soak up the sauce.