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Garlic Butter Shrimp Skillet with Lemon Sauce

Close-up of plump shrimp sizzling in a black skillet coated in rich garlic butter shrimp skillet sauce with parsley.
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Make this quick and flavorful Garlic Butter Shrimp Skillet with a bright lemon sauce. This one-pan meal cooks fast and is perfect for a weeknight dinner.

Ingredients

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  • 1 lb large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  2. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
  3. Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet.
  5. Add the minced garlic and red pepper flakes (if using). Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
  6. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce slightly for 1 minute.
  7. Stir in the fresh lemon juice and lemon zest. Let the sauce simmer for 1 minute to thicken slightly.
  8. Return the cooked shrimp to the skillet. Toss gently to coat the shrimp in the lemon butter sauce.
  9. Remove the skillet from the heat. Stir in the chopped fresh parsley.
  10. Taste the sauce and add more salt or pepper if needed. Serve immediately.

Notes

  • Serve this shrimp over cooked linguine, rice, or with crusty bread to soak up the extra lemon butter sauce.
  • For the best texture, cook the shrimp quickly over high heat and remove them before making the sauce.
  • If you do not have white wine, use chicken broth or vegetable broth for the liquid component of the sauce.

Nutrition

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