Ingredients
Equipment
Method
- Ensure your shrimp are fully peeled and deveined. Pat them thoroughly dry with paper towels. This step is crucial for achieving a good sear on the shrimp. Season them generously with salt and freshly ground black pepper.1.5 lbs large shrimp, peeled and deveined, to taste Salt and freshly ground black pepper
- Place a large skillet (oven-safe if you plan to finish under the broiler, though not required for this recipe) over medium-high heat. Add the olive oil and 2 tablespoons of the unsalted butter. Allow the butter to melt and the oil to heat up until shimmering, but not smoking.1 tablespoon olive oil, 4 tablespoons unsalted butter
- Add the seasoned shrimp to the hot skillet in a single layer. It's important not to overcrowd the skillet, as this will steam the shrimp instead of searing them. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Remove the cooked shrimp from the skillet and set them aside on a plate.1.5 lbs large shrimp, peeled and deveined
- Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until the garlic is fragrant, being careful not to burn it. You want it to be golden, not brown.4 tablespoons unsalted butter, 4 cloves garlic, minced, 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- Pour in the white wine or chicken broth. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits (fond) that have accumulated; these bits are packed with flavor. Let the liquid simmer and reduce slightly, about 1-2 minutes.1/4 cup dry white wine or chicken broth
- Stir in the fresh lemon juice. This adds a bright, zesty counterpoint to the richness of the butter and garlic. Bring the sauce to a gentle simmer, then stir in most of the chopped fresh parsley, reserving a little for garnish.1/4 cup fresh lemon juice, 2 tablespoons fresh parsley, chopped
- Return the cooked shrimp to the skillet with the garlic butter sauce. Toss gently to coat the shrimp in the sauce. Allow the shrimp to heat through for about 1-2 minutes. Taste and adjust seasoning with salt and pepper if needed.1.5 lbs large shrimp, peeled and deveined, to taste Salt and freshly ground black pepper
- Divide your cooked linguine (or chosen pasta) among serving plates or bowls. Spoon the Garlic Butter Shrimp and its luscious sauce generously over the pasta. Garnish with the remaining fresh parsley and serve immediately with fresh lemon wedges and crusty bread for dipping.1 lb linguine or your favorite pasta, cooked according to package directions, 2 tablespoons fresh parsley, chopped, Fresh lemon wedges, for serving, Crusty bread, for soaking up the sauce
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Can be frozen for up to 1 month.