Garlic Butter Shrimp

Updated at: Fri, 17 May 2024 18:49:11 GMT

Step 1

Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins. Lightly sprinkle with paprika and toss to coat. I use a little more than ¼ teaspoon.

Step 2

Measure out all ingredients before beginning, as this recipe goes fast!

Step 3

Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.

Step 4

Make the Sauce Turn the heat off and add the white wine to the skillet. It should sizzle. Use a silicone spatula to clean the bottom and sides of the skillet.

Step 5

Set the heat to medium and add the chicken broth, garlic, Italian seasoning, and mustard powder. Bring it to a gentle bubble and let it reduce by half, until just over a cup remains and you can no longer smell alcohol. This takes about 10 minutes. The wider the skillet, the more quickly it will reduce.

Step 6

Reduce heat to low. Add the lemon juice and cook for 1 minute.

Step 7

Add the shrimp back and spoon the sauce on top. Let it heat through for 1 minute.

Step 8

Top with cold butter and tilt the pan to swirl it around and let it melt. (This technique is called “monter au beurre” which adds a smooth, velvety finish.)

Step 9

Sprinkle with chopped parsley and garnish with fresh lemon wedges. Serve with crusty bread for dipping!

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