Shrimp Recipe

Pat and season

Pat the shrimp very dry with paper towels. Place in a bowl and toss with kosher salt, black pepper, and paprika (if using). Let sit 5 minutes while you prepare the sauce — this helps the seasoning adhere and the shrimp to brown.

If shrimp are large, butterfly or make a shallow cut along the back to help them cook evenly. Do not overcook them; they should reach an internal temperature of 120–125°F and turn opaque and slightly firm.

Heat fat and sauté garlic

In a large skillet over medium heat, add the olive oil and 2 tablespoons of the butter. When the butter foams, add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Deglaze

Pour in the white wine or chicken broth and use a wooden spoon to scrape any browned bits from the pan. Let the liquid reduce for 1–2 minutes until slightly reduced.

Cook the shrimp

Increase heat to medium-high. Push the sauce to the sides and add the seasoned shrimp in a single layer. Cook undisturbed 1–2 minutes until the underside is pink and beginning to brown, then flip and cook another 1–2 minutes until just cooked through. (Cooking time depends on shrimp size.)

Finish the sauce

Lower the heat to medium-low. Add the remaining 4 tablespoons of butter in pieces, swirling the pan to emulsify into the pan juices. Stir in lemon juice, lemon zest, chopped parsley, chopped thyme, and red pepper flakes if using. Taste and adjust seasoning with a pinch more salt and pepper if needed.

Serve

Spoon the lemon herb garlic butter sauce over the shrimp or toss gently so each piece is coated. Garnish with lemon slices and a sprinkle of extra parsley. Serve immediately over rice, pasta, crusty bread, or alongside a simple salad.