Garlic butter shrimp made in a skillet with white wine is one of those meals that feels effortlessly elevated without adding any real complexity. Plump, juicy shrimp are quickly sautéed in a rich, buttery garlic sauce that fills the kitchen with an aroma that instantly makes everyone hungry. A splash of white wine deglazes the pan, pulling all that flavor together while adding a light, slightly tangy finish that keeps the dish from feeling too heavy.
What makes this dish so appealing is how fast and flexible it is. In under 20 minutes, you have something that tastes as if it came from a restaurant, but it’s simple enough for a busy weeknight. Serve it over pasta, spoon it onto rice, or pair it with warm, crusty bread to soak up every bit of that buttery sauce—because that’s really the best part.
How to make garlic butter shrimp
Garlic Butter Shrimp
Ingredients
- 2 lb. jumbo shrimp (21 to 25 count, peeled and deveined, tails on)
- 2 tbsp. olive oil (divided)
- 1 1/2 tsp. creole seasoning
- 1 tsp. paprika
- 4 tbsp butter (divided)
- 5 cloves garlic (minced)
- 1 tsp. lemon zest
- 1/2 tsp. freshly ground black pepper
- 1/2 cup white wine
- 3 tbsp lemon juice (about 1.5 lemons)
- 1/4 cup chopped fresh parsley
- Kosher salt (to taste)
Instructions
- In a large bowl, toss the shrimp with 1 tablespoon of oil, Creole seasoning, and paprika.
- In a large sauté pan over medium heat, heat the remaining 1 tablespoon of oil. Add half of the shrimp in a single layer and cook until pink and curled on both sides, about 3 minutes. Remove the shrimp to a plate and repeat with the remaining shrimp. Wipe out the pan.
- Add 2 tablespoons of butter to the saute pan and melt over medium heat. Stir in the garlic, lemon zest, and pepper, cooking until fragrant, 1 minute. Pour in the wine and let simmer for 2 minutes.
- Stir in the lemon juice, shrimp, and remaining 2 tablespoons of butter. Cook, stirring occasionally, until the butter is melted and the shrimp are heated through. Sprinkle with parsley. Season with salt and more lemon juice. Serve the shrimp and some of the pan sauce with toasted bread.
