This super quick recipe for garlic butter shrimp is made in a skillet on the stovetop in just 3 minutes. There's plenty of flavorful lemon butter sauce to dunk fresh bread or stir in cooked pasta or rice. Inspired by Lucy Buffet's recipe from her Lulu's Kitchen cookbook.
PREP TIME 5 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 15 minutesminutes
YIELD 6servings
Ingredients
1tablespoondried rosemary
2teaspoonspaprika
1teaspoonsalt
1teaspoononion powder
1teaspoonblack pepper
1/2teaspooncayenne pepper
1/2teaspooncrushed red pepper flakes
1stick8 tablespoons butter
1/2cupolive oil
2tablespoonsminced garlic
1/2cupwhite wine
1/2cupchicken stock
2poundslarge raw peel and eat shrimp
1tablespoonhot sauce
1tablespoonWorcestershire sauce
Juice and zest of 1 lemon
2tablespoonsfresh parsleyminced
1French baguette
Instructions
Measure all the seasonings from the dried rosemary through the crushed red pepper flakes and stir them together in a small bowl. Place them near your stovetop.
In a large skillet over medium-high heat, melt the butter with the olive oil.
When the butter begins to sizzle, add the garlic and stir. Add the prepared seasonings and stir for 5 seconds.
Add the white wine and chicken stock to the skillet and use the handle to shake them together. Bring to a boil, shaking the skillet the entire time to keep things moving.
Add the shrimp to the skillet and stir them into the butter to coat. Turn the shrimp and cook for 2 - 3 minutes or until they turn pink.
Add the hot sauce, Worcestershire sauce, lemon juice and zest, and fresh parsley. Stir together and cook for just one more minute.
Use a slotted spoon to transfer the shrimp to serving bowls. Spoon the butter sauce over the top and serve immediately with slices of French baguette.
Recipe Notes
VARIATIONS:
You can substitute peeled and deveined shrimp for the peel & eat shrimp if you want to serve this recipe over pasta or rice. Just be sure whatever shrimp you use starts raw. Pre-cooked shrimp will become tough in the skillet.