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Lemon Garlic Butter Shrimp Skillet

Close-up of plump shrimp sizzling in a stainless steel skillet with rich lemon garlic butter sauce and fresh parsley.

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Cook tender shrimp quickly in a skillet with a simple, rich sauce made from lemon, garlic, and butter. This is a fast, one-pan weeknight meal.

Ingredients

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  • 1 lb large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  2. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
  3. Add the shrimp to the hot skillet in a single layer. Cook for 1 to 2 minutes per side until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp and set aside.
  4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic to the skillet. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
  5. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  6. Stir in the lemon juice, lemon zest, and red pepper flakes, if using. Cook for 30 seconds until the sauce slightly thickens.
  7. Return the cooked shrimp to the skillet. Toss gently to coat the shrimp in the sauce.
  8. Remove the skillet from the heat. Stir in the chopped fresh parsley. Taste and adjust seasoning with more salt or pepper if needed.
  9. Serve immediately.

Notes

  • Serve this shrimp over pasta, rice, or with crusty bread to soak up the extra garlic butter sauce.
  • For best results, use fresh lemon juice rather than bottled.
  • Do not overcook the shrimp; they cook very fast once added to the hot pan.

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