Quick & Easy Garlic Butter Shrimp Recipe

I made Creamy Lemon Garlic Shrimp with lemon, garlic, a splash of white wine and fresh parsley, and one unexpected pantry swap made all the difference.

I need to tell you about the quick thing I keep making when I want something that actually tastes like effort but isn’t. It stars large shrimp and lots of garlic, and every time it hits the table people go quiet, like they’re trying to figure out what’s different.

It’s bright, a little sassy, and somehow feels both simple and oddly elegant, so you feel clever for serving it. I still burn a batch now and then, but those mistakes somehow taste just as good.

Seriously, you think you know shrimp until this one shows up. I call it Easy Shrimp Scampi Recipe Garlic Butter.

Ingredients

• Shrimp: Lean, high in protein and low in carbs, gives the dish a sweet sea flavor.
• Butter: Rich in fat and flavor makes the sauce silky, use unsalted to control salt.
• Garlic: Strong aroma, big savory punch, has allicin which may help your immune system.
• Lemon: Adds bright acid and tang, cuts richness, it’s got vitamin C and freshness.
• White wine: Light acidity to deglaze pans, lifts flavors, cooks off leaving subtle fruit notes.
• Parsley: Fresh herb, adds color and mild herbiness, its small vitamins and fiber help.

Ingredient Quantities

• 1 lb (450 g) large shrimp, peeled and deveined, tails on or off
• 3 tbsp unsalted butter
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1/4 cup dry white wine (about 60 ml)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 2 tbsp chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes, optional
• Lemon wedges for serving, optional

How to Make this

1. Pat the shrimp dry with paper towels, this helps them sear; season with the kosher salt, black pepper and red pepper flakes if using. Tails on or off is fine.

2. Heat a large skillet over medium-high heat until hot, then add the olive oil and 2 tablespoons of the butter. Swirl so the butter melts but doesn’t burn.

3. Add the minced garlic and cook about 30 seconds until fragrant, don’t let it brown or it’ll taste bitter.

4. Add the shrimp in a single layer, don’t overcrowd the pan. Cook about
1.5 to 2 minutes per side until they’re pink and opaque and have a little golden edge. Cook in batches if needed.

5. Pour in the white wine and the lemon juice, use a wooden spoon to scrape up any browned bits from the pan, let it simmer 1 to 2 minutes so the alcohol burns off and the sauce reduces slightly.

6. Stir in the remaining 1 tablespoon butter until the sauce is glossy and slightly thickened, this makes the sauce silky and coats the shrimp. Taste and adjust seasoning if needed.

7. Toss in the chopped parsley, give everything one last stir and remove from heat so the shrimp don’t overcook.

8. Serve immediately with lemon wedges on the side, sprinkle more parsley if you want. Quick tip: patting the shrimp dry and finishing with cold butter makes a restaurant style sauce, trust me.

Equipment Needed

1. Large skillet or frying pan (10 to 12 inch)
2. Tongs or spatula for flipping the shrimp
3. Wooden spoon for scraping up browned bits
4. Sharp chef knife
5. Cutting board
6. Paper towels for patting shrimp dry, dont skip this
7. Measuring spoons and a 1/4 cup measure
8. Plate or tray to hold shrimp between batches

FAQ

Quick & Easy Garlic Butter Shrimp Recipe Substitutions and Variations

• Unsalted butter: swap with ghee, extra virgin olive oil, or a plant based butter, use the same amount
• Dry white wine: use low sodium chicken broth, clam juice, or dry vermouth 1:1, or 1 tbsp white wine vinegar plus 3 tbsp water if you’re out
• Fresh lemon juice: swap with fresh lime juice, bottled lemon juice in a pinch, or 1 tbsp white wine vinegar plus 1 tbsp water
• Red pepper flakes: use a pinch of cayenne, a dash of hot sauce, or crushed black pepper with a little smoked paprika for heat

Pro Tips

– If you’re using frozen shrimp, thaw them fast in a sealed bag under cold running water or in a bowl of cold water, not hot. Pat them super dry before cooking so they sear instead of steam, and don’t crowd the pan or you’ll lose that nice browning.

– Save the shells and heads (if you have them) and freeze them in a zip bag. When you want a richer sauce or a quick seafood risotto, simmer the shells with an onion, a carrot and a celery stalk for 20 to 30 minutes, strain and you’ve got instant shrimp stock.

– Pull the shrimp off the heat just before they look totally opaque, they keep cooking from the pan heat and will go rubbery if you wait too long. Trust me its better to err on the side of slightly underdone.

– For a silky sauce that clings, add a splash of hot pasta water or a little veg/seafood stock while you toss, then stir in a cold knob of butter off the heat to emulsify it — the sauce will look glossy and taste richer.