Sautéed Garlic Shrimp Recipe

Pat dry and season

Pat the shrimp dry with paper towels to remove excess moisture. This helps get a better sear. Season the shrimp evenly with about 1/2 tsp of the kosher salt and 1/2 tsp of the black pepper.

Heat pan

Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Heat until the butter melts and the surface shimmers but does not smoke (about 1 minute).

Cook shrimp

Add the seasoned shrimp in a single layer, making sure not to crowd the pan. Cook without moving for 1 to 1 1/2 minutes until the underside turns pink and develops light golden edges. Flip each shrimp and cook another 30–60 seconds until opaque and just cooked through (total 2–3 minutes depending on size). Transfer shrimp to a plate and tent loosely with foil to keep warm.

Sauté aromatics

Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Add the minced shallot (if using) and cook 30–45 seconds until softened. Add the minced garlic and red pepper flakes and cook, stirring constantly, about 20–30 seconds until fragrant and just golden (be careful not to burn the garlic).

Deglaze and finish sauce

Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the liquid simmer 30–60 seconds to reduce slightly. Stir in the lemon juice, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning as needed.

Return shrimp and finish

Return the cooked shrimp to the skillet and toss in the sauce for 30 seconds to reheat and coat evenly. Remove from heat and stir in the chopped parsley.

Transfer the garlic shrimp to a serving plate. Serve immediately with lemon wedges and crusty bread or over rice/pasta to soak up the sauce. Garnish with additional parsley if desired.