Lemon Garlic Butter Shrimp

Quick, elegant, and bursting with bright, savory flavor, this dish comes together in under 15 minutes. Perfect as an appetizer, over pasta, or with crusty bread to soak up every drop of the delicious lemon garlic butter sauce.

Ingredients (Serves 2-3 as a main, 4 as an appetizer)

• 1 lb (450g) large shrimp, peeled and deveined, tails on or off

• 3 tbsp unsalted butter

• 4-5 garlic cloves, minced

• ¼ cup (60ml) dry white wine (like Sauvignon Blanc) or substitute with chicken broth

• 2 tbsp fresh lemon juice (about 1 lemon)

• 1 tsp lemon zest

• ¼ cup (60ml) chicken broth or seafood stock (optional, for more sauce)

• 2 tbsp fresh parsley, chopped (plus more for garnish)

• ½ tsp red pepper flakes (optional, for heat)

• Salt and black pepper to taste

• 1 tbsp olive oil

Instructions

1. Prep the shrimp:

   • Pat shrimp dry with paper towels. Season lightly with salt and pepper.

2. Sear the shrimp:

   • In a large skillet, heat olive oil over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side, until pink and just cooked through. Do not overcrowd—work in batches if needed.

   • Remove shrimp to a plate and set aside.

3. Make the sauce:

   • Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant—be careful not to burn the garlic.

   • Pour in white wine (or broth) and lemon juice. Scrape up any browned bits from the bottom of the pan. Let simmer for 1–2 minutes to reduce slightly.

   • Stir in chicken broth (if using) and lemon zest. Simmer for another 1–2 minutes.

4. Finish and serve:

   • Return shrimp to the skillet along with any accumulated juices. Toss to coat in the sauce and heat through for about 1 minute.

   • Remove from heat. Stir in chopped parsley.

   • Taste and adjust seasoning with salt and pepper.

Serving Suggestions

• Over pasta: Toss with cooked linguine or angel hair pasta.

• With bread: Serve with warm crusty bread or garlic bread to mop up the sauce.

• Over grains: Spoon over rice, quinoa, or creamy polenta.

• As an appetizer: Serve in a shallow bowl with toothpicks.

Tips for the Best Shrimp

• Don’t overcook the shrimp: They cook very quickly and become rubbery if left too long in the pan.

• Use fresh lemon juice and garlic for the brightest flavor.

• Butter finish: For an extra rich sauce, add an additional tablespoon of cold butter at the end and swirl until melted.

• Wine substitute: If you don’t cook with wine, use additional broth with a squeeze of lemon.

• Fresh herbs: Parsley is classic, but fresh basil, chives, or dill also work beautifully.

This dish is simple enough for a weeknight but impressive enough for guests. The sauce is truly the star—so make sure you have something to soak it all up!