Garlic Butter Sautéed Shrimp is super easy to make, delivering bold savory flavor with a rich buttery base, slight spice, and citrusy finish.
This Sautéed Garlic Butter Shrimp recipe makes a delicious Main Dish served with filling sides. Try Pesto Shrimp or Honey Garlic Shrimp for other easy one-pan shrimp dishes.
Sabrina’s Sautéed Garlic Butter Shrimp
To make this easy Sautéed Garlic Shrimp into a more filling and complete meal, serve it up with your favorite comfort food sides. Steamed Rice or a side of crusty bread make a great accompaniment. Serve it over top of buttered noodles to make a comforting pasta dish or make a healthy veggie and shrimp bowl. The possibilities are almost endless! I’ve got tips on how I devein my shrimp below, so make sure to give that a read before creating this appetizing meal.
Ingredients
- 4 tablespoons unsalted butter , divided
- 2 pounds shrimp , (16-20 count) peeled and deveined
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 8 cloves garlic , minced
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine , or chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- chopped parsley , for garnish
Instructions
- In a large heavy skillet over medium-high heat add 2 tablespoons butter.
- Season shrimp with paprika, salt, and pepper.
- Cook for 1-2 minutes per side until pink then remove from pan.
- Add remaining butter, garlic, and crushed red pepper flakes, stirring and cooking for 30 seconds until fragrant.
- Add wine, lemon juice, and lemon zest, stirring and cooking to a simmer.
- Cook sauce for 3-4 minutes until reduced by half.
- Add the shrimp back to the skillet, stir to combine, and cook for 30 seconds.
- Top with parsley if desired.
Notes
Nutrition
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Chef’s Note
I like to devein my shrimp with a small knife. After peeling the shrimp, simply lay the shrimp down flat, and run the knife along the back, enough to expose the dark vein. Lift it out with the tip of the knife or your fingers, rinse quickly under cold water, and pat dry.
How to Store
- Serve: Don’t leave this shrimp recipe at room temperature for more than 2 hours.
- Store: If you have any Garlic Butter Shrimp leftovers, you can put them in an airtight container and store them in the fridge for 5 days.
- Freeze: Frozen shrimp can also keep well for up to 3 months.
Cooking Tips
Shrimp cooks quickly, and can become rubbery if overcooked. Make sure to follow the exact instructions in the recipe to ensure the most tender, and delectable shrimp you’ve ever experienced.
