American · Free recipe
Garlic Butter Shrimp Skillet
Plump shrimp sear quickly in a hot pan, then tumble through a glossy sauce of butter, a whole lot of garlic, lemon, and chili flakes. From start to finish it takes about fifteen minutes, and a piece of crusty bread for the pan juices is non-negotiable.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 4
- Level
- Easy
Method
-
Pat the shrimp dry with paper towels and toss with the salt and pepper.
-
Heat the olive oil and 1 tablespoon of butter in a 12-inch skillet over medium-high heat until the butter stops foaming.
-
Add the shrimp in a single layer and sear without moving for 1 minute until pink and lightly browned on the bottom, then flip and cook 30 seconds more; transfer to a plate while still slightly translucent in the center.
-
Lower the heat to medium, add 2 more tablespoons of butter, the garlic, and the pepper flakes, and stir for 45 seconds until the garlic is fragrant and just turning pale gold.
-
Pour in the wine and simmer for 1 to 2 minutes, scraping up the browned bits, until reduced by half.
-
Turn off the heat, swirl in the remaining butter until the sauce turns creamy, then return the shrimp and their juices with the lemon juice and parsley and toss for 30 seconds to finish cooking them through.
Zest note from the test kitchen
Pull the shrimp while they still form a loose C shape; a tight O means they have overcooked and turned rubbery.
