Ingredients
- Shrimp: 1.5 lbs (about 680g) large or jumbo shrimp, peeled and deveined (tail-on or off, your preference)
- Unsalted Butter: 1/2 cup (1 stick, or 113g)
- Garlic: 6-8 cloves, freshly minced (about 2-3 tablespoons, adjust to your garlic preference)
- Dry White Wine: 1/4 cup (60ml), such as Pinot Grigio, Sauvignon Blanc, or a dry Vermouth (optional, can substitute with chicken broth or more lemon juice)
- Fresh Lemon Juice: 2-3 tablespoons (from 1 large lemon), plus lemon wedges for serving
- Red Pepper Flakes: 1/4 – 1/2 teaspoon (adjust to your desired spice level)
- Fresh Parsley: 1/4 cup, finely chopped, plus more for garnish
- Olive Oil: 1 tablespoon (optional, helps prevent butter from browning too quickly if your heat is high)
- Salt: 1/2 teaspoon, or to taste
- Freshly Ground Black Pepper: 1/4 teaspoon, or to taste
Instructions
- Prepare the Shrimp:
- If your shrimp are frozen, thaw them completely. The best way is to place them in a colander in the refrigerator overnight. For a quicker thaw, place them in a sealed bag and submerge in cold water for about 20-30 minutes, changing the water once.
- Ensure the shrimp are well peeled and deveined. You can buy them this way or do it yourself. Leaving the tails on can add a bit of visual appeal and flavor, but it’s up to your preference.
- Most importantly, pat the shrimp thoroughly dry with paper towels. This step is crucial for achieving a nice sear rather than steaming the shrimp. Excess moisture will lower the pan temperature and prevent browning. Season the dried shrimp lightly with a pinch of salt and pepper.
- Melt Butter & Sauté Aromatics:
- Place a large skillet or frying pan (12-inch is ideal, cast iron works wonderfully) over medium heat.
- Add the unsalted butter (and olive oil, if using – the oil has a higher smoke point and can help prevent the butter from burning if you tend to cook on higher heat, though medium is recommended here).
- Once the butter is melted and foamy, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be very careful not to burn the garlic, as it will become bitter. If it starts to brown too quickly, reduce the heat immediately.
- Cook the Shrimp:
- Increase the heat slightly to medium-high. Add the prepared shrimp to the skillet in a single layer. Try not to overcrowd the pan; cook in batches if necessary. Overcrowding will lower the temperature and result in steamed, rubbery shrimp.
- Cook the shrimp for 2-3 minutes on one side, undisturbed, until they turn pink and opaque on the bottom and start to curl.
- Flip the shrimp and cook for another 1-2 minutes on the other side, just until they are fully pink and cooked through. Overcooked shrimp will be tough and rubbery, so watch them closely. They should form a “C” shape when cooked; an “O” shape means they’re overcooked.
- Create the Sauce:
- If using white wine, pour it into the pan. Let it bubble and reduce for about 1-2 minutes, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon or spatula. This adds incredible depth of flavor.
- If not using wine, you can skip this step or add a tablespoon or two of chicken broth or extra lemon juice.
- Remove the skillet from the heat. This is important to prevent the lemon juice from becoming bitter and the butter from separating.
- Stir in the fresh lemon juice and the chopped fresh parsley. Taste the sauce and adjust seasoning if necessary, adding more salt, pepper, or red pepper flakes to your liking.
- Serve Immediately:
- Toss the shrimp to ensure they are fully coated in the glorious garlic butter sauce.
- Garnish with additional fresh parsley and serve immediately with lemon wedges on the side for those who like an extra citrusy kick.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450
- Fat: 25-30g
- Saturated Fat: 15-18g
- Carbohydrates: 3-5g
- Protein: 30-35g