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Garlic Butter Shrimp with Lemon and Parsley Recipe

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4.4 from 53 reviews

This Garlic Butter Shrimp recipe is a quick, easy, and flavorful dish featuring large shrimp cooked in a rich garlic butter sauce brightened with fresh lemon juice. Perfect served with crusty bread, pasta, rice, or salad, it offers a velvety finish from cold butter swirled into the reduced sauce.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Shrimp

  • 1 lb. large uncooked shrimp (16/20 count, thawed, peeled, deveined)
  • ⅓ teaspoon paprika
  • 1-2 tablespoons olive oil

Sauce

  • ¾ cup dry white wine (such as Chardonnay or Pinot Grigio)
  • 1 ½ cups chicken broth
  • 4 cloves garlic, minced
  • ½ teaspoon Italian seasoning
  • ½ teaspoon mustard powder
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons cold salted butter
  • 2 tablespoons roughly chopped parsley
  • Fresh lemon wedges, for serving

Instructions

  1. Prep Work: Thaw the shrimp completely if frozen and pat dry. Remove shell, tail, and veins if needed. Lightly sprinkle with paprika and toss to coat evenly. Gather and measure all ingredients before starting, as the recipe cooks quickly.
  2. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for approximately 1 minute and 20 seconds per side without moving them too much, using a timer to avoid overcooking. After cooking, tilt the pan to slide the shrimp onto a clean plate. Note they will continue cooking slightly while resting and when reheated in the sauce.
  3. Make the Sauce: Turn the heat off and pour the white wine into the skillet. It should sizzle on contact. Use a silicone spatula to deglaze the pan by scraping up any browned bits from the skillet’s bottom and sides. Set heat to medium and add chicken broth, garlic, Italian seasoning, and mustard powder. Bring the mixture to a gentle simmer and allow it to reduce by half until about a cup remains and the alcohol smell dissipates, approximately 10 minutes. A wider skillet speeds the reduction.
  4. Finish the Sauce: Lower the heat to low, then stir in freshly squeezed lemon juice and cook for 1 minute.
  5. Reheat Shrimp in Sauce: Return the shrimp to the skillet and spoon sauce over them. Allow to warm through for 1 minute.
  6. Monter au Beurre (Butter Finish): Add the cold salted butter to the pan. Tilt the pan and swirl it to melt the butter into the sauce, creating a smooth, velvety texture.
  7. Garnish and Serve: Sprinkle the dish with chopped parsley and serve immediately with fresh lemon wedges and crusty bread for dipping.

Notes

  • The shrimp used are extra large (16/20 count per pound), but you can use fresh or frozen; if frozen, thaw under cool running water.
  • Use a timer when cooking shrimp to prevent overcooking as they cook quickly and can become rubbery.
  • A wide skillet helps to reduce the sauce faster due to increased surface area.
  • “Monter au beurre” is a French technique meaning to finish a sauce by swirling in cold butter for a glossy, rich finish.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://flavorhug.com/garlic-butter-shrimp-with-lemon-and-parsley-recipe/