Description
This sautéed shrimp recipe bursts with vibrant garlic and fresh lemon flavors, perfect for a quick and elegant meal. Tender shrimp are cooked to perfection in a buttery, aromatic sauce enhanced with paprika, crushed red pepper flakes, and fresh parsley. Served with a delicate white wine reduction, this dish is a delightful balance of zest and richness, ready in just 20 minutes.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb shrimp (fresh or frozen)
- 0.5-1 tsp salt (adjust to taste)
- 0.25 tsp crushed red pepper flakes (adjust based on spice preference)
- 0.5 tsp paprika
- 0.5 tbsp fresh parsley (chopped, plus extra for garnish)
Cooking Liquids and Fats
- 1 tbsp canola oil
- 2 tbsp unsalted butter
- 1 tbsp unsalted butter (for sauce)
- 0.5 cup dry white wine
- 2 tbsp vegetable or chicken stock
- 2 tsp fresh lemon juice (for shrimp)
- 0.5 tbsp fresh lemon juice (for sauce)
Aromatics
- 4 cloves garlic (freshly minced)
Instructions
- Heat the oil: Warm 1 tablespoon of canola oil in a large pan over medium heat until it shimmers, about 2 minutes, to prepare for searing the shrimp.
- Sauté garlic: Add the minced garlic to the pan and cook until fragrant and lightly golden, approximately 1 minute. Watch closely to prevent burning.
- Cook shrimp: Place the shrimp gently in the pan and cook for 2-3 minutes per side until they start turning pink and are nearly cooked through.
- Add seasonings: Squeeze in 2 teaspoons of fresh lemon juice, then sprinkle salt, crushed red pepper flakes, paprika, and chopped parsley. Stir to evenly coat the shrimp with the flavorful blend.
- Finish shrimp with butter: Add 2 tablespoons of unsalted butter to the shrimp pan, letting it melt completely, then continue cooking for 1-2 minutes until shrimp are fully cooked and glossy.
- Prepare the sauce: In a separate pan, melt 1 tablespoon of unsalted butter, then pour in white wine, 0.5 tablespoon of lemon juice, and 2 tablespoons of vegetable or chicken stock. Simmer gently for 3-5 minutes until the sauce thickens and reduces slightly.
- Serve: Plate the sautéed shrimp warm, garnish with extra fresh parsley, and offer the white wine lemon sauce on the side for dipping or drizzling.
Notes
- Use fresh or thawed shrimp for best results; deveining is optional but recommended.
- Adjust crushed red pepper flakes according to your preferred spice level.
- For a richer flavor, consider substituting canola oil with olive oil if you don’t mind the stronger taste.
- Fresh lemon juice is preferable over bottled for brightness and freshness.
- The white wine sauce adds complexity but can be omitted if preferred; substitute with extra stock and lemon juice.
- Serve with crusty bread or over pasta or rice to soak up the delicious sauce.
