Garlic Butter Shrimp
A quick and easy garlic butter shrimp recipe that combines succulent shrimp with a velvety, flavorful sauce. Ready in 20 minutes, this dish has a restaurant-quality finish with simple ingredients.
Ingredients
- 1 lb large uncooked shrimp thawed, shell and vein removed
- ⅓ teaspoon paprika
- 1-2 tablespoons olive oil for cooking the shrimp
- ¾ cup dry white wine Chardonnay or Pinot Grigio
- 1½ cups chicken broth
- 4 cloves garlic minced
- ½ teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 2 tablespoons fresh lemon juice
- 3 tablespoons cold salted butter
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 1 minute and 20 seconds per side. Remove from the skillet and set aside.
- Turn off the heat and add dry white wine to the pan. Let the alcohol cook off, scraping up any browned bits from the bottom of the pan with a silicone spatula.
- Add chicken broth, garlic, Italian seasoning, mustard powder, and lemon juice. Let the sauce bubble and reduce by half, concentrating the flavors.
- Remove the skillet from heat. Stir in the cold butter to create a velvety sauce.
- Return shrimp to the pan and toss to coat in the sauce.
- Garnish with fresh parsley and serve immediately with crusty bread or over pasta, rice, or vegetables.
Notes
For a spicier kick, add a pinch of red pepper flakes to the sauce. You can replace the wine with additional chicken broth and a splash of white wine vinegar or extra lemon juice if preferred. The sauce works well with other seafood like scallops, lobster, or white fish. Adjust cooking times accordingly. For a Mediterranean variation, add halved cherry tomatoes and kalamata olives towards the end of cooking.
