Lemon Garlic Butter Shrimp (Printable)
Succulent shrimp in lemon garlic butter sauce garnished with parsley, ideal served with pasta or crusty bread.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Aromatics
02 - 4 cloves garlic, minced
03 - 1 small shallot, finely diced (optional)
→ Sauce
04 - 3 tablespoons unsalted butter
05 - 2 tablespoons olive oil
06 - 1/4 cup dry white wine or chicken broth
07 - Juice and zest of 1 lemon
08 - 1/4 teaspoon crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for serving
→ To Serve (optional)
12 - 8 ounces linguine or spaghetti, cooked al dente
13 - Crusty bread
# How To Make It:
01 - Pat shrimp dry with paper towels and season lightly with salt and freshly ground black pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove from skillet and set aside.
03 - Reduce heat to medium. Add remaining butter to the skillet. Sauté garlic and shallot (if using) for 1 minute until fragrant without browning.
04 - Add crushed red pepper flakes if desired, then pour in white wine or chicken broth. Simmer for 1 to 2 minutes, scraping browned bits from the pan.
05 - Stir in lemon juice and zest. Return shrimp to skillet, tossing gently to coat. Cook for 1 to 2 minutes until shrimp are heated through.
06 - Remove from heat. Sprinkle with fresh parsley and adjust seasoning with salt and pepper. Serve immediately over cooked pasta or with crusty bread, garnished with lemon wedges.
# Tips from dashanddishes:
01 -
- This dish feels like a secret indulgence you can whip up in just minutes, perfect for those nights when you want something fancy without the fuss
- The balance of buttery richness with fresh lemon zest has made this my go-to comfort meal on busy evenings
02 -
- Drying shrimp before cooking is essential; it helps them sear properly instead of steaming
- Using fresh lemon zest rather than just juice brightens the whole dish and really lifts the sauce
03 -
- A quick sear over medium-high heat ensures shrimp stay juicy — don’t crowd the pan
- Add a splash of cream at the end for a richer sauce if you’re feeling indulgent