Garlic Butter Skillet Shrimp
Ingredients
- 1 1/2 lbs large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1/4 cup dry white wine or chicken broth (optional)
Instructions
- Pat the shrimp dry with paper towels. Season with salt, black pepper, and smoked paprika in a bowl and set aside.
- Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. When the butter foams and settles, add the minced garlic and cook for 30 seconds until fragrant.
- Add the shrimp in a single layer — work in batches if needed. Cook for about 2 minutes per side until pink and curled into a loose C shape. Do not overcrowd the pan.
- If using wine or broth, pour it in now and let it bubble for 1 minute. Add the remaining 2 tablespoons of butter and lemon juice, swirling the pan to combine into a sauce.
- Return all shrimp to the pan, toss to coat in the sauce, scatter fresh parsley on top, and serve immediately with crusty bread, rice, or pasta.
Notes
Pat your shrimp completely dry before they hit the pan — this is the single most important step for getting good color and texture instead of steamed, rubbery shrimp.