Here’s a quick, zesty, and buttery recipe for Lemon Garlic Butter Shrimp — juicy shrimp tossed in a flavorful lemon-garlic butter sauce. It’s done in under 20 minutes and perfect over pasta, rice, or with crusty bread to soak up the sauce!
🍋🧄 Lemon Garlic Butter Shrimp
🧾 Ingredients:
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1 lb large shrimp, peeled and deveined (tails on or off)
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Salt and black pepper, to taste
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1 tbsp olive oil
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3 tbsp unsalted butter, divided
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4 cloves garlic, minced
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Juice of 1 lemon (about 2 tbsp)
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1 tsp lemon zest
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¼ tsp crushed red pepper flakes (optional)
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2 tbsp fresh parsley, chopped
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Optional: lemon wedges, for garnish
👨🍳 Instructions:
🔹 1. Season the Shrimp
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Pat shrimp dry and season with salt and pepper.
🔹 2. Sauté the Shrimp
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Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
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Add shrimp in a single layer and cook for 1–2 minutes per side, until pink and just opaque.
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Remove shrimp from pan and set aside.
🔹 3. Make the Sauce
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In the same skillet, add remaining 2 tbsp butter.
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Stir in garlic and red pepper flakes, cooking for about 30 seconds until fragrant (don’t burn the garlic).
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Add lemon juice and zest, stirring to combine. Let simmer 1 minute.
🔹 4. Toss & Finish
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Return shrimp to the skillet and toss in the lemon garlic butter sauce until well coated and heated through (about 1 minute).
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Sprinkle with fresh parsley and garnish with lemon wedges.
🍽️ Serve With:
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Pasta (like angel hair or linguine)
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Rice, couscous, or mashed potatoes
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Crusty bread for dipping
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A crisp white wine like Sauvignon Blanc
📝 Tips:
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Don’t overcook the shrimp — they become rubbery quickly!
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Add a splash of white wine to the sauce for extra flavor.
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Works great with scallops or a seafood mix, too.
Let me know if you’d like a spicy version, keto-friendly adaptation, or how to make it a one-pan pasta dinner!
