Garlic Pan Shrimp

Preparation Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Skill Level: Easy | Intensity: Low effort, high reward
Servings: 4 | Cooking Method: Sauté | Cuisine: Coastal Mediterranean

There are nights that call for something special, yet demand simplicity. This Garlic Pan Shrimp recipe is the answer—a dish where elegance meets ease. In just 15 minutes, plump, juicy shrimp are transformed in a sizzling pan with golden garlic, aromatic herbs, and a glossy butter-lemon sauce. It’s a meal that feels indulgent but cooks in the time it takes to set the table. Perfect for a quick dinner that impresses, or a luxurious appetizer to start a feast.

---

Ingredients

• 1 ½ pounds (680g) large raw shrimp, peeled and deveined (tails on or off)

• 8 cloves garlic, thinly sliced

• 4 tablespoons unsalted butter, divided

• 2 tablespoons extra-virgin olive oil

• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) or low-sodium chicken broth

• ¼ cup fresh parsley, finely chopped

• 1 large lemon (juice of half, the other half cut into wedges for serving)

• ½ teaspoon crushed red pepper flakes (adjust to taste)

• Kosher salt and freshly ground black pepper

• For Serving: Crusty bread, pasta, or steamed rice.

Equipment

• Large skillet or sauté pan (preferably stainless steel or cast iron)

• Tongs

• Measuring spoons and cups

• Cutting board & knife

• Small bowl (for holding prepped ingredients)

---

Instructions

Step 1: Prep & Season

Pat the shrimp thoroughly dry with paper towels—this is key for a good sear. Season generously on both sides with salt and black pepper. Mince or thinly slice the garlic, chop the parsley, and juice half the lemon. Having everything ready before you start cooking is essential for this fast-paced recipe.

Step 2: Sear the Shrimp

Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil. Once the butter has melted and the pan is hot (a drop of water should sizzle), add the shrimp in a single layer, ensuring they aren’t crowded. Cook for 1-2 minutes per side, until they turn pink and opaque with a light golden sear. They will not be fully cooked through at this point. Using tongs, transfer the shrimp to a clean plate.

Step 3: Build the Garlic Sauce

Reduce the heat to medium. To the same pan, add the remaining 3 tablespoons of butter. Once melted, add the sliced garlic and red pepper flakes. Sauté for 45-60 seconds, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges. Do not let it brown deeply, or it will turn bitter.

Step 4: Deglaze & Reduce

Pour in the white wine (or broth), scraping up any browned bits from the bottom of the pan with a wooden spoon—this is flavor gold. Let the liquid simmer vigorously for 2-3 minutes, allowing it to reduce by about half.

Step 5: Finish & Serve

Return the shrimp and any accumulated juices to the pan. Toss to coat in the sauce and cook for just 1 more minute to reheat the shrimp and finish cooking them through. Remove from heat. Stir in the fresh lemon juice and most of the chopped parsley, reserving some for garnish.

Step 6: Plate & Enjoy

Immediately transfer the shrimp and all the glorious sauce to a warm serving platter or divide among plates. Garnish with the remaining parsley. Serve with lemon wedges on the side and plenty of crusty bread, pasta, or rice to soak up every last drop of the sauce.

---

Chef’s Notes & Tips

• Shrimp Size: Large (31/40 count per pound) or Jumbo (21/25 count) work best. For smaller shrimp, reduce the searing time.

• Don’t Crowd the Pan: Cook in batches if necessary. Overcrowding steams the shrimp instead of searing them.

• Wine Substitute: If avoiding alcohol, use an equal amount of low-sodium chicken or vegetable broth with an extra squeeze of lemon for acidity.

• Herb Variations: Tarragon or chives make wonderful additions or substitutions for parsley.

• Make it a Meal: Toss directly with cooked linguine for a quick “Shrimp Scampi.” Or, serve over creamy polenta or a simple arugula salad.

---

Nutrition Information

Serving Size: Approximately ¼ of the shrimp and sauce (without additional sides like bread or pasta).