About this recipe

Juicy, tender shrimp sautéed in a rich garlic butter sauce with a splash of white wine and fresh lemon — ready in under 20 minutes. This weeknight staple is endlessly versatile: serve it over pasta, rice, or crusty bread to soak up every drop of that golden, garlicky sauce.

Instructions

1. 1

   Pat the large shrimp peeled and deveined, tails on or off completely dry with paper towels — this is the key to a good sear. Season evenly with kosher salt and black pepper on both sides.

2. 2

   Heat a large skillet over ^[medium-high heat]. Add the olive oil and 2 tablespoons of the unsalted butter. Once the butter is melted and foaming, add the shrimp in a single layer. Cook undisturbed for 1–2 minutes until pink and lightly golden on the bottom, then flip and cook another 1 minute. Transfer the shrimp to a plate and set aside.

3. 3

   Reduce the heat to ^[medium]. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic (and red pepper flakes if using) and sauté for about 1 minute, stirring constantly, until fragrant and just golden — don't let it burn. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2–3 minutes until slightly reduced.

4. 4

   Return the shrimp to the skillet and toss to coat in the garlic butter sauce. Cook for 1 more minute just to warm through. Taste and adjust seasoning with salt and black pepper. Remove from heat, scatter fresh Italian flat-leaf parsley over the top, and serve immediately with lemon wedges on the side.