Meat & Seafood · American

Garlic Butter Shrimp

Name: Garlic Butter Shrimp
Total time: 20 min
Yield: 2
Ingredients: 2 lb shrimp (large, peeled and deveined, DRIED hard); ¾ tsp salt; ¼ tsp black pepper; 1 tbsp olive oil; 4 tbsp butter (divided); 6 clove garlic (minced, a lot); 1 unit lemon (juice + wedges); ¼ cup parsley (chopped)

8 ingredients · 20 minutes · 2 servings

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623kcal82.8g protein31g fat6.3g carbs~$8.18/ serving*

PescatarianNo porkNo alcohol · without one

Contains: dairy, shellfish

Ingredients

Servings:

2 lb	shrimp (large, peeled and deveined, DRIED hard)
¾ tsp	salt
¼ tsp	black pepper
1 tbsp	olive oil
4 tbsp	butter (divided)
6 clove	garlic (minced, a lot)
1 unit	lemon (juice + wedges)
¼ cup	parsley (chopped)
¼ tsp	chili flakes (the heat pinch)optional
¼ cup	dry white wine (a splash before the butter — the scampi lean)optional
4 slice	crusty bread (the sauce's mandate)optional

Method

prep5 min
shrimp dried HARD, seasoned
the shrimp pressed dry between towels until nothing glistens, then salt and pepper — the drying is the recipe's one non-negotiable: a wet shrimp cools the pan into a steam bath, and steamed shrimp in butter is a different, sadder dish
sear4 min
oil + 1 tbsp butter, high, single layer, 90 seconds a side
the shrimp laid in one layer and left alone — turned once when the down side is pink-gold, out of the pan the moment both sides are; they are one minute from perfect and two from rubber at all times, and they'll return to the sauce for their final seconds
sweat2 min
heat down, remaining butter + garlic, foaming not browning
the garlic into the fresh butter at a gentler heat — fragrant, blond, never brown: the staging is the answer to the dish's central conflict, shrimp heat versus garlic heat, and the sequence lets each have the pan at its own temperature
toss2 min
shrimp back in with lemon + parsley, off the heat
the shrimp and their plate juices returned, lemon squeezed over, parsley through, one toss off the flame — the butter, lemon, and shrimp juice emulsify into the pan sauce that is the dish's actual point; served immediately with bread for the sauce, over pasta, or on rice, and the pan gets wiped with the last crust either way