Ingredients
- Jumbo Shrimp, peeled and deveined: 1 pound
- Unsalted Butter: 1/2 cup (1 stick)
- Garlic, minced: 6 cloves
- Dry White Wine: 1/4 cup
- Fresh Parsley, chopped: 2 tablespoons
- Red Pepper Flakes: 1/4 teaspoon (or more to taste)
- Lemon Juice: 1 tablespoon
- Salt and Black Pepper: to taste
Instructions
- Step 1: Pat the shrimp dry with paper towels and season generously with salt and black pepper.
- Step 2: Melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 1 minute, or until fragrant, being careful not to burn the garlic.
- Step 3: Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
- Step 4: Pour in the white wine and lemon juice. Let the sauce simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
- Step 5: Stir in the chopped parsley.
- Step 6: Serve the shrimp immediately, spooning the butter garlic sauce over the shrimp. Serve with crusty bread or pasta for dipping/soaking up the sauce.
Notes
- Store leftover shrimp in an airtight container in the refrigerator for up to 2 days, ensuring the sauce coats the shrimp to prevent them from drying out.
- Gently reheat the shrimp in a skillet over low heat, adding a splash of white wine or broth if needed to prevent the sauce from separating.
- Serve the shrimp over linguine or rice to fully appreciate the flavorful butter garlic sauce.
- For extra depth of flavor, brown the butter slightly before adding the garlic, but watch closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American