Prepare this garlic butter shrimp recipe with five ingredients and less than 20 minutes for an easy restaurant-worthy meal!
Ingredients
4tablespoonsunsalted butterdivided
4garlic clovessliced
1lbjumbo raw shrimpshelled and deveined, Note 1
½teaspoonsalt
2tablespoonsdry white wineNote 2
For serving:
angel hair pastacooked according to box directions
fresh parsley for garnish
Instructions
Cook pasta according to package directions.
Melt 2 tablespoons of butter in a large skillet over medium high heat.
4 tablespoons unsalted butter
Add garlic and saute for about 1 minute, or until nice and fragrant.
4 garlic cloves
Add shrimp and salt. Cook for about a minute, or until they just turn pink. Using a pair of kitchen tongs, turn the shimp and cook for another minute.
1 lb jumbo raw shrimp, ½ teaspoon salt
Add the remaining butter and wine. Continue to cook until shrimp are fully opaque, stirring frequently, about 3 minutes. Immediately remove the shrimp onto a clean plate. (TIP: Don’t overcook them, or they’ll become tough and chewy.)
2 tablespoons dry white wine
If serving with pasta, add cooked pasta into the now-empty skillet. Stir the pasta in the remaining sauce and serve with fresh chopped parsley.
angel hair pasta, fresh parsley
Notes
Note 1: I love using jumbo shrimp. It's labeled 16/20, which means there are 16 to 20 shrimp per pound. The bigger the shrimp, the less likely they'll overcook. And since shrimp is the star ingredient, it's best to use a high-quality variety. Wild-caught shrimp have a sweet, superior taste and a better texture. If you use frozen shrimp, be sure to thaw frozen shrimp first in cold water.Note 2: Any dry white wine will work. Pinot Grigio is a good option. I like to buy small bottles (8oz) of red and white wine at a liquor store for cooking. I don't recommend cooking wine. Note 3: The nutrition information does not include pasta. Storing Tips:
Store garlic butter shrimp in an airtight container in the refrigerator for up to 4 days.
Reheat the shrimp in a large skillet on medium heat. Once the shrimp is hot, it's ready to eat. Be careful not to overcook it. I don't recommend reheating shrimp in a microwave due to the higher risk of overcooking them.