Garlic Butter Shrimp Skillet
Ingredients
- 1½ lbs large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
- Juice of 1 lemon
- ¼ cup dry white wine (optional)
- Fresh parsley, roughly chopped
- Lemon wedges for serving
- Crusty bread, pasta, or rice for serving
Instructions
- Pat shrimp completely dry with paper towels. Season with salt, black pepper, and smoked paprika.
- Heat a large skillet over medium-high heat. Add olive oil and let it get hot until shimmering.
- Add shrimp in a single layer. Cook 1 to 2 minutes per side until pink and curled into a C shape. Remove and set aside.
- Reduce heat to medium. Add butter to the same pan and let it melt. Add minced garlic and stir for 60 seconds until fragrant but not browned.
- Pour in white wine if using. Let it bubble and reduce for 1 minute, scraping up any bits from the pan bottom.
- Add red pepper flakes and squeeze in the lemon juice. Stir and taste for salt.
- Return shrimp to the pan. Toss to coat and warm through for 30 seconds only. Do not overcook.
- Scatter fresh parsley on top and serve immediately with crusty bread, pasta, or rice.
Notes
Pat your shrimp completely dry before cooking — this is the single most important step for getting a proper sear instead of steamed rubbery shrimp.