Description
This Sautéed Shrimp recipe delivers a vibrant dance of garlic and lemon flavors, complemented by a rich buttery sauce and a subtle kick from red pepper flakes. Perfectly cooked shrimp are seared to juicy perfection and finished with fresh herbs and a tangy white wine reduction, making it an elegant yet simple dish ready in just 20 minutes.
Ingredients
Scale
Shrimp and Seasonings
- 1 lb shrimp (fresh or frozen, peeled and deveined)
- 0.5-1 tsp salt (adjust to taste)
- 0.25 tsp crushed red pepper flakes (adjust to spice preference)
- 0.5 tsp paprika
- 0.5 tbsp fresh parsley (chopped, plus extra for garnish)
Cooking Fats and Aromatics
- 1 tbsp canola oil (neutral oil for high heat)
- 4 cloves garlic (freshly minced)
- 2 tbsp unsalted butter
- 1 tbsp unsalted butter (for sauce)
Sauce Ingredients
- 0.5 cup dry white wine (good quality)
- 2 tbsp vegetable or chicken stock
- 2 tsp fresh lemon juice (divided: 1 tbsp for sauce, 1 tsp for shrimp)
Instructions
- Heat the oil: Warm 1 tablespoon of canola oil in a large pan over medium heat until shimmering, about 2 minutes, to ensure a perfect sear for the shrimp.
- Sauté garlic: Add minced garlic to the pan and cook for about 1 minute until fragrant and lightly golden, taking care not to burn it, as this will provide a fragrant base for the shrimp.
- Cook shrimp: Add the shrimp gently to the pan and cook for 2-3 minutes on each side, until they start turning pink and opaque, indicating they are almost done.
- Season shrimp: Squeeze in fresh lemon juice, then sprinkle salt, crushed red pepper flakes, paprika, and chopped parsley over the shrimp. Stir well to evenly coat all the shrimp with the aromatic seasoning.
- Add butter: Incorporate 2 tablespoons unsalted butter into the pan and allow it to melt fully. Continue cooking the shrimp for another 1-2 minutes until fully cooked and the butter creates a rich, velvety glaze.
- Prepare sauce: In a separate small pan, melt 1 tablespoon of unsalted butter over medium heat. Pour in the white wine, add the remaining lemon juice and vegetable or chicken stock. Let the mixture simmer gently for 3-5 minutes until it reduces slightly, concentrating the flavors.
- Serve: Plate the shrimp immediately while warm, garnished with extra fresh parsley. Serve the tangy white wine sauce on the side for dipping, enhancing the bright, buttery shrimp flavors.
Notes
- Use fresh shrimp if possible for best texture and flavor; thaw frozen shrimp completely before cooking.
- Adjust red pepper flakes to control the level of heat according to your taste.
- For a non-alcoholic option, substitute white wine with additional vegetable stock and a splash of white grape juice.
- Serve with crusty bread or over cooked pasta to soak up the delicious garlic lemon butter sauce.
- Do not overcook shrimp to avoid rubbery texture; shrimp cook quickly and continue to cook slightly after removing from heat.
