These juicy shrimp sauteed with garlic, butter, and white wine, are simple enough to make on any weeknight but also fancy enough to serve to company. For the best results, buy large, top-quality shrimp (21-30 per pound). They are less likely to overcook than smaller ones and easier to prep, if needed. If they don’t come already deveined and peeled, here’s how to do it quickly. Use small, clean scissors to snip a shallow cut along the back of the shrimp, starting at the thicker head end, to reveal the black vein. Rinse away the vein under cold running water. Then squeeze the legs and bottom part of the shell between your thumb and forefinger to loosen it. Pull off the shell and legs and discard, leaving the tail attached if you can (it adds flavor to the pan sauce, and looks fancy). The recipe is a Yummly original created by Ivy Manning.
- 3 Tbsp. extra-virgin olive oil (divided)
- 4 Tbsp. salted butter (cold, divided)
- 1 3/4 lb. peeled and deveined shrimp (21 to 30 per lb., tails left on if possible; thawed if frozen; divided)
- 3/4 tsp. salt (divided)
- 1/2 tsp. black pepper (divided)
- 5 cloves garlic (thinly sliced)
- 1 pinch crushed red pepper flakes
- 1/2 cup dry white wine
- 2 Tbsp. finely chopped fresh parsley
- 2 tsp. lemon zest
- 2 Tbsp. lemon juice
- Heat 1 1/2 Tbsp. olive oil and 1 Tbsp. butter in a large frying pan over medium-high heat. Add half of shrimp and sprinkle with salt and pepper. Cook shrimp, turning once, until they’re bright pink and just cooked through, about 1 1/2 minutes per side. Transfer shrimp to a plate and cover with foil. Repeat to cook remaining shrimp, then set aside.
- Reduce heat under frying pan to medium-low. Add garlic and red pepper flakes and cook, stirring constantly, until garlic is fragrant but not brown, 1 minute. Add wine and increase heat to high. Boil, scraping up browned bits on bottom of the pan, until wine is reduced by about half, 1-3 minutes.
- Remove pan from heat and add the remaining 2 Tbsp. butter, 1 Tbsp. at a time, swirling or stirring until it is melted and creamy. (If butter stops melting, return pan to low heat, but do not simmer, or the sauce will separate and become oily.) Add parsley, lemon zest, and lemon juice, stirring to combine.
- Return shrimp and any accumulated juices to the pan and stir gently to coat shrimp in sauce.
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|Calories220Calories from Fat200|
|% DAILY VALUE|
|Calories from Fat200|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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