Italian-American
Garlic Butter Shrimp with Lemon and Herbs
Shrimp sear just until opaque, then finish in a quick garlic, white wine, lemon, butter, parsley, and caper pan sauce. A short reduction keeps the sauce bright instead of greasy, and the shrimp stay juicy because they leave the pan the moment they curl.
Gluten-FreeDairy-FreeHigh ProteinLow CarbSeafoodQuick Weeknight
At a Glance
- Time
- 20 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Italian-American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Pat the shrimp dry and season them lightly with salt and pepper. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until the butter foams, then add the shallot and cook until it turns soft and sweet, about 1 minute.
- Add the garlic and red pepper flakes and cook just until fragrant, about 30 seconds. Add the shrimp in a single layer and cook until the bottoms turn pink and the edges curl into a loose C, about 60 to 90 seconds per side; remove them before they tighten into a hard O shape.
- Pour in the white wine, lemon juice, and lemon zest and let the sauce bubble until it reduces slightly and smells clean, briny, and bright. Stir in the capers, then whisk in the remaining butter off the heat so the liquid turns glossy instead of oily.
- Return the shrimp to the skillet just long enough to glaze, then fold in the parsley and serve immediately.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use olive oil plus dairy-free butter, or all olive oil, for a dairy-free version; serve with GF pasta, rice, or bread as needed.