Buttered Garlic Shrimp (Printable Version)
Juicy shrimp sautéed in a rich garlic butter sauce with lemon and parsley, ready in 20 minutes.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Butter Sauce
02 - 6 tablespoons unsalted butter
03 - 4 garlic cloves, finely minced
04 - 1 teaspoon lemon zest
05 - 2 tablespoons fresh lemon juice
06 - 1 teaspoon paprika
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/2 teaspoon kosher salt, or to taste
09 - 2 tablespoons fresh parsley, chopped
# How To Make:
01 - Pat shrimp thoroughly dry with paper towels and season lightly with salt and pepper.
02 - Melt 4 tablespoons of butter in a large skillet over medium heat. Add minced garlic and cook for approximately 1 minute, stirring constantly, until fragrant but not browned.
03 - Add shrimp to the skillet in a single layer. Sauté for 2 to 3 minutes, stirring occasionally, until the shrimp begin to turn pink on the edges.
04 - Sprinkle paprika and lemon zest over the shrimp, then pour in lemon juice. Stir well to evenly coat all shrimp in the seasoning.
05 - Add remaining 2 tablespoons of butter and continue cooking for 1 to 2 minutes until shrimp are fully opaque and cooked through, and the sauce is glossy and emulsified.
06 - Remove skillet from heat, toss shrimp with chopped parsley, and serve immediately, spooning the butter sauce generously over each portion.
# Expert Advice:
01 -
- The garlic butter sauce is so good you will want to drag crusty bread through every drop pooled on your plate.
- It feels fancy enough for a dinner party but honest enough for a Tuesday night in sweatpants.
02 -
- Wet shrimp will boil instead of sear, so drying them is the single step that separates rubbery from succulent.
- Garlic goes from golden perfection to bitter charcoal in seconds, so stay at the stove and keep that spoon moving.
03 -
- Serve this the moment it leaves the pan because butter sauce thickens and loses its silkiness as it sits.
- Save a tablespoon of pasta water if serving over noodles, it emulsifies with the butter and creates a restaurant quality sauce that clings to every strand.