Shrimp Special recipe

Garlic Butter Lemon Shrimp Special

This "Shrimp Special" features jumbo shrimp seared to perfection and tossed in a luxurious, silky garlic butter sauce with a hint of lemon and fresh herbs. It’s light yet satisfying.

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 2-4

Ingredients

The Main Event

1 lb (450g) Large Shrimp: Peeled and deveined (tail-on for presentation).

Salt & Black Pepper: To taste.

1/2 tsp Paprika: For color and a hint of smokiness.

2 tbsp Olive Oil: For searing.

The Special Sauce

4 tbsp Unsalted Butter: Divided into cubes.

5 cloves Garlic: Minced (don't hold back on the garlic!).

1/4 cup Dry White Wine: (e.g., Sauvignon Blanc) or Chicken Stock.

1 tbsp Fresh Lemon Juice: Plus wedges for serving.

1/2 tsp Red Chili Flakes: Optional, for a gentle heat.

2 tbsp Fresh Parsley: Finely chopped.

Instructions

1. Season the Shrimp

Pat the shrimp completely dry with paper towels (this ensures a good sear). In a bowl, toss the shrimp with salt, pepper, and paprika.

2. Sear the Shrimp

Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the shrimp in a single layer. Sear for 1–2 minutes per side until pink and just cooked through. Do not overcook. Remove the shrimp from the pan and set aside on a plate.

3. Aromatics and Deglazing

Lower the heat to medium. Add 1 tablespoon of butter to the same skillet. Once melted, add the minced garlic and chili flakes. Sauté for about 1 minute until fragrant but not browned. Pour in the white wine (or stock) to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce by half.

4. Emulsify the Sauce

Whisk in the remaining 3 tablespoons of butter, one cube at a time, until the sauce is thick and glossy. Stir in the lemon juice and half of the parsley.

5. Combine and Serve

Toss the cooked shrimp back into the skillet. Coat them thoroughly in the garlic butter sauce for about 30 seconds.

Serving Suggestions

Classic: Serve over a bed of al dente linguine or angel hair pasta.

Low Carb: Serve over zoodles (zucchini noodles) or steamed asparagus.

Sopping: Provide plenty of crusty French bread to soak up the extra sauce.