Before you cook
Background Recipe story & origin
Garlic butter shrimp appears in cuisines worldwide, from Spanish gambas al ajillo to Italian shrimp scampi to Cajun BBQ shrimp. This classic version strips the dish to its essentials: good shrimp, plenty of butter, lots of garlic, a splash of wine for depth, and fresh lemon to brighten. It became a staple of American home cooking in the 1970s and 80s as shrimp became widely available, and remains popular because it delivers impressive results with minimal effort.
Before you start Equipment you'll need
- large skillet — Provides even heat for sautéing shrimp until pink and building flavorful butter sauce
Safety Safety & allergen notes
- Shrimp cook quickly and become rubbery if overdone.
- Remove shrimp when just pink and curled.
- Pat shrimp dry for better browning.
Non-negotiables Rules for success
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Pat shrimp completely dry.
Wet shrimp steam instead of sear, preventing browning
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Do not overcook.
Shrimp go from perfect to rubbery in 30 seconds; pull when just pink
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Cook garlic gently.
Burnt garlic turns bitter and ruins the dish
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Finish with fresh lemon.
Acid brightens the rich butter and makes flavors pop
Prep Get set first
About 5 min of prep
- Peel and devein shrimp if needed
- Pat shrimp dry
- Mince garlic
- Juice lemon
- Chop parsley
This is a 15-minute dinner. The key is not overcooking the shrimp and building flavor in the butter.
Ingredients
Instructions
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Sear the shrimp
Pat shrimp very dry and season with salt and pepper. Heat olive oil in a large skillet over high heat (400-450°F surface). Add shrimp in a single layer. Cook 1 to 2 minutes per side until pink and just curled. Remove to a plate immediately.
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Make the sauce and finish
Reduce heat to medium. Add butter to skillet. When melted, add garlic and red pepper flakes. Cook 1 minute until fragrant. Add wine and cook 1 minute. Add lemon juice. Return shrimp to pan and toss to coat. Remove from heat. Stir in parsley. Serve immediately.
Chef's notes
Use the largest shrimp you can find for this preparation.
Serve over pasta, rice, or with crusty bread for sauce.
Can substitute chicken broth for wine if needed.