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
- 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
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.
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.”