A fast, cozy skillet that shines with simple ingredients and a silky lemon-butter sauce.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 8 mins | 18 mins | 2 servings |
Intro
This Garlic Butter Shrimp Skillet is built for busy nights and small pan saves. It relies on pantry staples and a quick, gentle simmer to keep the shrimp juicy and the sauce glossy. The finish is bright with lemon and fresh parsley, making it feel special despite the simplicity.
The Best Core Ingredient for This Recipe
Fresh Shrimp vs. Frozen Shrimp
- Fresh shrimp cook more evenly and have a briny sweetness; they’re ideal if you have them on hand. Frozen shrimp thaw quickly under cool running water and work well when fresh isn’t available.
Peeled vs. Shell-on (and Deveined)
- Peeled and deveined shrimp save prep time and hide nothing from the skillet. Shell-on shrimp add flavor if you plan to make a quick stock, but you’ll need to peel before serving.
Shrimp Size: Jumbo (U-15) vs. Medium (U-21)
- Larger shrimp look impressive and cook fast but can overwhelm the sauce if over-treated. Medium shrimp balance sauce absorption and speed, letting the butter emulsify nicely.
Other Ingredients (and Helpful Swaps)
- Tomatoes: If you add a handful of cherry tomatoes, they’ll burst and mellow the sauce. Swap tip: skip tomatoes and boost brightness with an extra squeeze of lemon or a splash of dry white wine.
- Onion: A small yellow onion or shallot can deepen the base aroma. Swap tip: skip onion if you’re short on time; compensate with a touch more garlic.
- Garlic: Fresh garlic gives the sharp, fragrant bite the sauce needs. Swap tip: If using garlic powder instead of fresh, use 1/2 teaspoon garlic powder per clove (total 1 1/2 teaspoons for 3 cloves) and adjust to taste.
- Red Pepper: Red pepper flakes bring gentle heat and a hint of kick. Swap tip: omit for a mild profile or substitute with a pinch of paprika for color and warmth.
- Pasta: Serving with pasta is classic and comforting. Swap tip: use zucchini noodles or serve over crusty bread if you’re gluten-free.
- Herbs: Parsley brightens the finish; other herbs like dill or cilantro work in a pinch. Swap tip: 1 tablespoon chopped fresh parsley equals about 1 teaspoon dried parsley.
Ingredients
Sauce
- 4 tablespoons unsalted butter (57 g)
- 1 tablespoon olive oil (15 ml)
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine or chicken broth (60 ml)
- 1 tablespoon fresh lemon juice (15 ml)
- Kosher salt, 3/4 teaspoon (plus more to taste)
- Freshly ground black pepper, to taste
Shrimp
- 1 lb large shrimp, peeled and deveined (450 g)
Pasta (optional)
- 8 oz spaghetti or linguine (225 g), cooked to al dente
Finish
- 2 tablespoons chopped fresh parsley (8 g)
- Lemon zest (optional, from 1/2 lemon)
Optional add-ons (if you like Parmesan)
- 2 tablespoons grated Parmesan (optional)
Directions
-
Prep shrimp and mise en place (2–3 min)
Pat shrimp dry with paper towels and season lightly with salt and pepper. Have garlic minced, lemon juiced, and parsley ready for finishing. -
Sauté garlic in butter and oil (1–2 min)
In a large skillet over medium heat, melt butter with the olive oil until the edges shimmer. Add the garlic and sauté until fragrant and just starting to color, about 1–2 minutes. -
Cook shrimp to just-pink perfection (2–3 min)
Add the seasoned shrimp in a single layer. Cook 1.5–2 minutes per side until they’re pink, opaque, and curled slightly. Remove shrimp from the pan and set aside briefly to avoid overcooking. -
Deglaze, brighten, and build the sauce (1–2 min)
Pour in the white wine or broth to deglaze, then simmer briefly until reduced by about half. Stir in lemon juice and red pepper flakes, tasting and adjusting with salt and pepper. -
Finish and optional pasta toss (2–3 min)
Return the shrimp to the pan to rewarm in the glossy sauce. If using pasta, add the al dente noodles and toss with the shrimp and sauce until everything is well coated. Stir in parsley and adjust salt if needed. -
Serve with brightness (1 min)
Finish with a light sprinkle of lemon zest and a final grind of black pepper. Serve hot, spooning the silky sauce over the shrimp and pasta or crusty bread.
How to Store Leftovers
Refrigerate in a sealed container within 2 hours of cooking. Best within 3 days. Reheat gently in a skillet over low heat, or in short bursts in the microwave (20–30 seconds), adding a splash of water or broth to loosen the sauce if needed. Do not leave at room temperature beyond 2 hours.
- Note: The sauce freezes well; freeze the sauce separately for later use and thaw before reheating with shrimp.
What to Serve With Garlic Butter Shrimp Skillet
- Steamed green beans or asparagus with a light lemon finish.
- Lemon-parmesan rice or a simple herbed couscous for a comforting base.
- Crusty bread to soak up the buttery sauce.
- For a crisp contrast, a simple arugula salad with a bright vinaigrette.
Variations & Tips
- Spicy upgrade: Increase red pepper flakes to 1/2 teaspoon and add a pinch of chili powder for extra heat.
- Creamier version: Stir in 1–2 tablespoons heavy cream or a splash of cream at the end for a silkier sauce.
- Gluten-free option: Omit pasta or substitute gluten-free pasta; the skillet shines as a low-carb main when served with greens.
- Canned swap: If using canned shrimp, drain well and pat dry; adjust cooking time to avoid overcooking.
- Herb twist: Swap parsley for dill or chives for a fresh, different aroma profile.
Enjoy Your Garlic Butter Shrimp Skillet
May your skillet be hot, your butter glossy, and your shrimp perfectly tender. Enjoy Garlic Butter Shrimp Skillet as a quick, cozy main that proves pantry staples can deliver restaurant-worthy flavor.
Attribution
Recipe by WellMindMeal. Photography and editorial by WellMindMeal.