Plump, juicy shrimp seared in a luscious garlic butter sauce with white wine, lemon, and fresh parsley. Ready in 10 minutes but tastes like a restaurant production.
The fastest route to dinner greatness.
Pat shrimp completely dry with paper towels. Season generously with salt and pepper. Dry shrimp = golden sear, not steamed shrimp.
Heat a large skillet over high heat. Add 2 tbsp butter. When it's sizzling, add shrimp in a single layer. Cook 90 seconds per side until pink and slightly charred. Remove shrimp to a plate.
Reduce heat to medium. Add remaining butter and garlic. Cook 30 seconds until fragrant. Pour in white wine and lemon juice, scraping up any browned bits. Let simmer 1 minute until slightly reduced.
Return shrimp to the pan, add red pepper flakes and parsley. Toss everything together for 30 seconds until the shrimp are coated in the glossy garlic butter sauce. Serve immediately with lemon wedges and crusty bread to soak up every drop of the sauce.
Add 1 tablespoon of sambal oelek or chili paste and 2 teaspoons of sriracha to the butter sauce. Finish with sliced red chilies and a squeeze of lime for extra heat.
Add 2 tablespoons of fresh lemon juice, 1 teaspoon of lemon zest, and a mix of fresh oregano, thyme, and basil. Serve over angel hair pasta with a lemon wedge.
Cook 8 oz of linguine or spaghetti al dente. Toss the garlic butter shrimp and sauce with the pasta, a handful of parsley, and a generous grating of Parmesan.
Serve the shrimp in warm corn tortillas with shredded cabbage, pickled red onions, sliced avocado, and a drizzle of crema mixed with lime juice and hot sauce.
