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Garlic Butter Shrimp

Garlic Butter Shrimp

This garlic butter shrimp recipe combines juicy seasoned shrimp with plenty of warm garlic butter, fresh lemon, herbs, and optional red pepper flakes. It is a quick and flavorful seafood dinner that can be served on its own or with rice, pasta, or vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs large shrimp, peeled and deveined
  • 6 tbsp butter, divided
  • 5 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp red pepper flakes, optional

Equipment

  • large skillet For cooking the shrimp and garlic butter
  • Tongs or silicone spatula For turning and tossing the shrimp
  • Paper towels For drying the shrimp before seasoning

Method
 

  1. Pat the shrimp dry with paper towels. Season evenly with Italian seasoning, paprika, black pepper, and salt.
  2. Heat the olive oil and 2 tablespoons butter in a large skillet over medium high heat.
  3. Arrange the shrimp in a single layer. Cook for 2 to 3 minutes per side, until golden, pink, and cooked through. Remove the shrimp from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 4 tablespoons butter and minced garlic. Cook for 30 to 60 seconds, stirring until the garlic is fragrant.
  5. Return the cooked shrimp to the skillet and toss thoroughly in the warm garlic butter.
  6. Stir in the lemon juice and red pepper flakes if using. Cook for another 1 to 2 minutes, spooning the garlic butter over the shrimp.
  7. Sprinkle the garlic butter shrimp with fresh parsley and serve immediately. This garlic shrimp is delicious on its own or served with rice, pasta, or vegetables for an easy seafood dinner.

Notes

Pat the shrimp dry before seasoning so they sear instead of steaming.
Cook the shrimp in a single layer for even browning.
Remove the shrimp once they are pink and cooked through so they do not overcook while the garlic butter is prepared.
Reduce the heat before adding the garlic so it becomes fragrant without burning.
Return the shrimp to the skillet only long enough to coat them thoroughly in the warm garlic butter.
Add the lemon juice near the end to keep the flavor bright and fresh.
Serve immediately for the best texture.