Garlic Butter Shrimp The Ultimate 15 Minute Dinner
This garlic butter shrimp is the ultimate quick weeknight dinner, transforming humble ingredients into a glossy, fragrant masterpiece in under 15 minutes. Plump, juicy shrimp are seared to perfection and then coated in a nutty, golden butter sauce infused with garlic, lemon, and parsley. It's fast, forgiving, and tastes like you spent an hour in the kitchen.
Equipment
- Large skillet (cast iron or stainless steel preferred)
- Paper towels
- Mixing bowl
- Tongs
- Wooden Spoon
- Measuring spoons
- Chef's knife
- Cutting board
- Citrus juicer (optional)
Ingredients
- 1 lb large shrimp 21-25 count
- 4 tbsp unsalted butter, divided
- 6 cloves garlic, minced
- 1 tbsp olive oil
- ¼ cup dry white wine or low-sodium chicken broth
- Juice of 1/2 lemon
- 2 tbsp fresh parsley, chopped
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
Instructions
- Pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Place a large skillet over high heat. Add the olive oil and 1 tablespoon of the butter. Once the butter is melted and the oil is shimmering, carefully add the shrimp in a single layer. Sear for 1-2 minutes per side, until pink and golden-brown. Transfer the shrimp to a clean plate.
- Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter to the pan. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 30-45 seconds, stirring constantly, until fragrant.
- Pour in the white wine (or broth). Increase the heat to medium-high and scrape the bottom of the pan with a wooden spoon to release the browned bits. Let the liquid simmer and reduce by half, about 1-2 minutes.
- Return the shrimp and any accumulated juices to the pan. Toss to coat in the sauce. Remove the pan from the heat immediately.
- Squeeze the lemon juice over the top and sprinkle with fresh parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice. Serve immediately.
Notes
For the best sear, ensure the shrimp are thoroughly dried before seasoning. Do not overcook the shrimp; they are done when they turn pink and curl into a loose 'C' shape. To avoid burning the garlic, add it after reducing the heat. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat. For a brown butter variation, cook the butter over medium heat until it turns a deep amber color before adding the garlic. For a spicy Cajun kick, add 1 teaspoon of Cajun seasoning to the shrimp before searing. For a sun-dried tomato and spinach version, sauté 1/4 cup of chopped sun-dried tomatoes in the pan after removing the shrimp, then wilt a handful of fresh spinach before adding the wine.