Garlic Butter Shrimp
Tender shrimp seared in melted butter and Italian seasoning, finished in under 10 minutes with fragrant minced garlic, fresh lemon juice, and chopped parsley for an easy skillet pan sauce.
Equipment
- Large pan
Ingredients
- 4 tablespoons butter
- 1 lb large shrimp (I use 16-20 count size, peeled, deveined and tails removed if desired)
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2-3 teaspoons minced garlic (use more if you love garlic!)
- the juice of one lemon
- 1 tablespoon chopped parsley
Instructions
- Melt the butter in a large pan over medium-high heat, then add the shrimp with the salt, pepper, and Italian seasoning. The shrimp should begin with a lively sizzle rather than sitting in a pool of liquid.
- Cook the shrimp for 3-5 minutes, stirring occasionally. Watch for the centers to change from translucent gray to opaque white-pink and for the shrimp to curl into a loose C shape.
- Stir in the minced garlic and cook for 1 minute. The garlic should smell aromatic and pale, without taking on dark brown color.
- Take the pan off the strongest heat, then stir in the lemon juice and parsley. The butter and lemon should form a light, glossy sauce that coats the shrimp.
Notes
Texture tip: Pat shrimp thoroughly dry with paper towels before searing to prevent excess liquid from creating a steamy pan.
Doneness cue: Pull the skillet from heat once shrimp become opaque pink and form a loose C shape. A tight O coil indicates overcooking.
Reheating: Warm gently in a skillet over low heat with a small splash of broth or water rather than using high microwave power.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.