Garlic Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Place them in a bowl and season with Kosher salt, black pepper, and smoked paprika. Toss to coat evenly and set aside for 5–10 minutes while you prepare other ingredients.

Heat pan and oil

Place a large skillet over medium-high heat. Add the olive oil and heat until shimmering but not smoking (about 1 minute).

Sear shrimp

Add half the shrimp to the hot skillet in a single layer without crowding. Cook undisturbed for 1 to 1.5 minutes until the underside turns pink and a light crust forms. Flip and cook the other side 30–60 seconds until opaque but not overcooked. Transfer to a plate. Repeat with remaining shrimp, adding a little more oil if the pan is dry.

Make garlic butter pan sauce

Reduce heat to medium. Add the butter to the same skillet. When it melts, add the minced garlic and red pepper flakes. Stir constantly for about 30 seconds to 1 minute until fragrant and just beginning to turn golden (do not burn).

Deglaze and finish sauce

Pour in the white wine (or chicken broth) to deglaze, scraping up any browned bits from the pan with a wooden spoon. Let the liquid reduce by about half (about 1 to 2 minutes). Add the lemon juice and lemon zest, stir to combine.

Combine shrimp and sauce

Return all cooked shrimp and any accumulated juices on the plate to the skillet. Toss in the chopped parsley and optional chives. Cook together for 30–60 seconds just to warm the shrimp through and coat them in the sauce. Taste and adjust seasoning with additional salt or pepper if needed.

Serve

Transfer the garlic shrimp to a serving dish. Sprinkle with freshly grated Parmesan, if using. Serve immediately with crusty bread, over pasta, rice, or a simple salad to soak up the sauce.