Seafood
Ten-Minute Garlic Butter Shrimp
Shrimp in a basil garlic butter pan sauce, on the table in ten minutes flat. The fastest good dinner in the rotation.
- 10 min total
- 5 min prep
- 5 min cook
- Easy
- Serves 4
- Shrimp
Ingredients
- 1.5 lb large shrimp, peeled and deveined, patted dry
- 4 tbsp Basil Garlic Butter Olive Oil, divided
- 3 cloves garlic, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley or basil
- Lemon wedges and crusty bread, to serve
Let’s make it
- Pat the shrimp completely dry and season with the salt and pepper.
- Heat 3 tbsp Basil Garlic Butter Olive Oil in a large skillet over medium-high until it shimmers.
- Add the shrimp in a single layer and cook 90 seconds without moving them, until the undersides are pink and opaque.
- Turn the shrimp, add the garlic and red pepper flakes, and cook 60-90 seconds more, until just cooked through.
- Take the pan off the heat, add the lemon juice and the last tablespoon of oil, and swirl to bring the sauce together.
- Scatter with herbs and serve with bread for the pan sauce.
Why it works
Shrimp cook in about three minutes and turn rubbery in four, so everything else is prepped before the pan goes on. Adding the lemon and final oil off the heat keeps the sauce from splitting.
The OTM finish
The last tablespoon of Basil Garlic Butter Olive Oil swirled in off the heat, which turns the pan juices into a sauce.
Make it your own
Toss it through pasta with a splash of pasta water, pile it over polenta, or use scallops and give them a little longer per side.
Quick tip
Dry shrimp sear; wet shrimp steam. Take the extra thirty seconds with the towel.
Shop the recipe
The bottle this recipe is built on.