Lemon Garlic Butter Shrimp (Printable)
Tender shrimp cooked in lemon garlic butter, served with parsley and ideal alongside pasta or bread.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Aromatics
02 - 4 cloves garlic, minced
03 - 1 small shallot, finely diced (optional)
→ Sauce
04 - 3 tbsp unsalted butter
05 - 2 tbsp olive oil
06 - 1/4 cup dry white wine or chicken broth
07 - Juice and zest of 1 lemon
08 - 1/4 tsp crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 2 tbsp fresh parsley, chopped
11 - Lemon wedges, for serving
→ To Serve (optional)
12 - 8 oz linguine or spaghetti, cooked al dente
13 - Crusty bread
# How To Cook:
01 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Remove shrimp to a plate.
03 - Reduce heat to medium and add remaining butter to the skillet. Sauté garlic and shallot (if using) for 1 minute until fragrant but not browned.
04 - Add crushed red pepper flakes (if using), then pour in the white wine or chicken broth. Simmer for 1 to 2 minutes, scraping up browned bits from the pan.
05 - Stir in lemon juice and zest. Return shrimp to the skillet, tossing to coat in the sauce. Cook for an additional 1 to 2 minutes until shrimp are heated through.
06 - Remove from heat, sprinkle with chopped parsley, and adjust seasoning with salt and pepper. Serve immediately over cooked pasta or with crusty bread, garnished with lemon wedges.
# Expert Tips:
01 -
- This dish feels like sharing a secret between friends who love bold flavors without fuss.
- I love how effortlessly it transforms a simple shrimp dinner into a restaurant-quality experience at home.
02 -
- Patting shrimp dry is essential to get that beautiful sear and avoid soggy texture.
- Simmering the wine sauce gently prevents bitterness and brings out all the bright, layered flavors.
03 -
- Use a mix of butter and olive oil to get that perfect browning while preventing the butter from burning.
- Adding lemon zest at the end keeps the flavor fresh and lively instead of mellowed out.