Description
A rich, buttery, garlicky shrimp dish ready in under 15 minutes. Perfect as a quick main course, a pasta topper, or an elegant appetizer.
Introduction
This Garlic Butter Shrimp is the ultimate quick-fix meal—packed with flavor, easy to prepare, and incredibly versatile. With juicy shrimp, fragrant garlic, a touch of lemon, and an optional splash of white wine for depth, this dish tastes like something from a high-end restaurant but requires minimal effort.
Why You’ll Love This Recipe
- Ready in 10–15 minutes—ideal for busy evenings.
- Restaurant-quality flavor with simple ingredients.
- Versatile: delicious with pasta, bread, rice, or as an appetizer.
- Customizable with creamy, spicy, or herb-packed variations.
- Light yet satisfying, with a bright lemon-garlic finish.
Yields
- 2–3 servings as a main dish
- 4 servings as an appetizer
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined (tails on or off)
- 4 tbsp unsalted butter
- 4–5 cloves garlic, minced
- ¼ cup dry white wine (optional but recommended)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions (Step by Step)
- Prep the Shrimp
Pat shrimp completely dry with paper towels. Season generously with salt and black pepper. - Sauté the Garlic
Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes. Sauté for 30–60 seconds until fragrant (avoid browning the garlic). - Cook the Shrimp
Increase heat to medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside. - Deglaze the Pan (optional but highly recommended)
Pour in the white wine. Scrape up browned bits with a wooden spoon. Simmer 1–2 minutes until reduced by half. - Finish the Sauce
Reduce heat to low. Stir in lemon juice and half the parsley. - Return the Shrimp
Add the shrimp back to the skillet and toss to coat them evenly in the sauce. - Serve Immediately
Transfer shrimp and sauce to a serving plate. Garnish with remaining parsley.
Variations
- Creamy Garlic Butter Shrimp
After deglazing, add ¼ cup heavy cream or half-and-half. Simmer briefly before adding shrimp. - Garlic Herb Butter Shrimp
Add fresh thyme, oregano, or chives with the parsley. - Cajun Garlic Butter Shrimp
Season raw shrimp with 1–2 tsp Cajun seasoning. Omit red pepper flakes if spicy. - Vegetable Add-Ins
Sauté mushrooms, cherry tomatoes, spinach, or bell peppers before adding the garlic.
Tips for the Best Results
- Use fresh garlic for maximum flavor.
- Don’t overcook shrimp—they’re ready when pink and slightly curled.
- Pat shrimp dry for proper searing and browning.
- Use good-quality butter, since it’s the star of the sauce.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently over low heat to avoid rubbery shrimp.
- Not recommended for freezing, as shrimp texture changes.
Serving Suggestions
- With pasta: Toss with linguine or angel hair. Add a splash of pasta water.
- With crusty bread: Perfect for soaking up the garlic butter.
- With rice: Serve over jasmine or basmati rice.
- As an appetizer: Serve in a bowl with toothpicks.
FAQs
Q: Can I use frozen shrimp?
Yes—just thaw completely and pat dry thoroughly.
Q: Can I make this without wine?
You can substitute chicken broth, though the flavor depth will slightly change.
Q: Can I use salted butter?
Yes, but reduce added salt.
Conclusion
This Garlic Butter Shrimp is the perfect blend of simplicity and luxury—fast, flavorful, and incredibly versatile. Whether you serve it over pasta, rice, or with crusty bread, every bite is rich, bright, and satisfying.