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Recipe: Easy 5-Minute Garlic Butter Shrimp

This recipe is quick enough to pull off on a busy weeknight, but feels special enough for a Saturday night in, too.

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Photo by Joe Lingeman

Shrimp is a weeknight dinner superhero. It cooks quickly and is extremely versatile, yet feels like a treat every time I set it down on the dinner table. This classic recipe calls for ingredients you probably already have on hand, like butter, garlic, and lemon, which together create a saucy, Italian-leaning shrimp that’s just begging to be at the center of your plate tonight. The best part: You need just five minutes to make it.

A Fast & Fancy Shrimp Dinner for Any Night of the Week

Shrimp tossed in a rich garlic butter sauce is hard to compete with. This recipe is quick enough to pull off on a busy weeknight, but feels special enough for a Saturday night in, too. How you serve it is up to you. Toss it with pasta for a dish that very much resembles shrimp scampi; serve it over rice, orzo, or creamy polenta; or simply serve it straight-up in shallow bowls, with crusty bread close by to help soak up all the delicious sauce.

Garlic Butter Shrimp

Yield: Serves 4

Prep Time: 2 minutes to 5 minutes

Cook Time: 3 minutes

Ingredients

  • 1 pound peeled and deveined uncooked medium shrimp
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon olive oil
  • 1/2 cup dry white wine
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes (optional)
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Pat the shrimp dry with paper towels and season all over with the salt and pepper. Heat the oil in a large skillet over medium-high heat until shimmering. Add the shrimp and let cook undisturbed for 1 minute. Flip the shrimp and add the wine, garlic, and red pepper flakes. Cook until the shrimp are just opaque and the wine has reduced by half, about 2 minutes.

  2. Remove the skillet from the heat, add the butter cubes, and stir until melted. Add the parsley and lemon juice, toss to combine, and serve immediately.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Sheela Prakash received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian. She is the author of “Mediterranean Every Day.”

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This post originally appeared on The Kitchn and was published June 9, 2019. This article is republished here with permission.

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