Best Garlic Butter Shrimp

I’m always amazed at how something as simple as butter and garlic can turn juicy shrimp into an absolutely craveable dinner that’s ready in under 15 minutes. This recipe has been my go-to weeknight meal for years, especially when I’m short on time but still want something that feels special. Trust me, once you taste how that garlicky butter sauce coats every bite, you’ll be making this on repeat!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 95-110 g
• Fat: 58-66 g
• Carbohydrates: 7-9 g

Ingredients

• 2 lb large shrimp (peeled and deveined with tails left on)
• 7 tbsp unsalted butter (prefer Kerrygold)
• 8 garlic cloves (freshly minced)
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 1/2 tbsp lemon juice
• 1/4 cup dry white wine (like Pinot Grigio)
• 1/4 tsp crushed red pepper flakes
• 2 tbsp fresh parsley (finely chopped)
• 1 lb linguine pasta

Step 1: Prepare Mise en Place and Cook Pasta

• 1 lb linguine pasta
• 8 garlic cloves, finely minced
• 2 tbsp fresh parsley, finely chopped
• 2 1/2 tbsp lemon juice
• 2 lb large shrimp, peeled, deveined, tails on, patted dry

While the pasta water comes to a boil, prepare all your ingredients: mince the garlic cloves finely, chop the fresh parsley, and have the lemon juice measured out.

Pat the shrimp dry with paper towels—this is crucial for getting a good sear and preventing the pan from becoming watery.

Start cooking the linguine according to package directions in salted boiling water; you want it ready around the same time as your shrimp finishes cooking.

I like to reserve a cup of pasta water before draining, as a bit of starchy water can help emulsify the sauce if needed.

Step 2: Build the Garlic Butter Base

• 2 tbsp unsalted butter
• 8 garlic cloves, freshly minced

Melt 2 tablespoons of butter in a large skillet over medium heat until it's foaming and fragrant, about 1-2 minutes.

Add the minced garlic and cook for just 30 seconds, stirring constantly—you want it aromatic but not browned, as burnt garlic becomes bitter.

The quick cooking time here is intentional; we're infusing the butter with garlic flavor without losing the delicate taste.

Step 3: Sear the Shrimp

• 2 lb large shrimp, peeled and deveined with tails on
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper

Increase heat to medium-high and add the dried shrimp to the garlic butter in a single layer.

Season immediately with salt and pepper, then let them cook undisturbed for about 2 minutes—resist the urge to stir, as this allows the shrimp to develop a light golden exterior.

Flip each shrimp and cook for another 1-2 minutes on the second side until the shrimp are just cooked through and opaque.

The shrimp will continue cooking slightly from residual heat, so don't overcook them or they'll become rubbery.

Step 4: Create the Silky Sauce

• 5 tbsp unsalted butter
• 1/4 cup dry white wine
• 2 1/2 tbsp lemon juice
• 1/4 tsp crushed red pepper flakes

Remove the pan from heat briefly and add the remaining 5 tablespoons of butter, the white wine, lemon juice, and red pepper flakes.

Return the pan to medium heat and stir gently for about 1 minute until the butter is fully melted and the sauce emulsifies into a silky, luxurious coating.

I like to taste the sauce at this point and adjust seasoning if needed—sometimes I add an extra pinch of salt to make the flavors pop.

The residual heat from the shrimp helps melt the butter without breaking the sauce.

Step 5: Finish and Serve

• 2 tbsp fresh parsley, finely chopped
• cooked linguine from Step 1
• seared shrimp and sauce from Step 4

Remove the pan from heat and stir in the fresh parsley.

Taste the shrimp and sauce together, adjusting salt and pepper as needed.

Divide the cooked linguine between plates or bowls, top with the garlic butter shrimp, and pour the silky sauce over everything, making sure each serving gets plenty of the flavorful butter and garlic.

Serve immediately while everything is still hot.

Best Garlic Butter Shrimp

Delicious Best Garlic Butter Shrimp recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Calories: 1025

Ingredients Method

Ingredients

  

• 2 lb large shrimp (peeled and deveined with tails left on)
• 7 tbsp unsalted butter (prefer Kerrygold)
• 8 garlic cloves (freshly minced)
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 1/2 tbsp lemon juice
• 1/4 cup dry white wine (like Pinot Grigio)
• 1/4 tsp crushed red pepper flakes
• 2 tbsp fresh parsley (finely chopped)
• 1 lb linguine pasta

Method

 

1. While the pasta water comes to a boil, prepare all your ingredients: mince the garlic cloves finely, chop the fresh parsley, and have the lemon juice measured out. Pat the shrimp dry with paper towels—this is crucial for getting a good sear and preventing the pan from becoming watery. Start cooking the linguine according to package directions in salted boiling water; you want it ready around the same time as your shrimp finishes cooking. I like to reserve a cup of pasta water before draining, as a bit of starchy water can help emulsify the sauce if needed.
2. Melt 2 tablespoons of butter in a large skillet over medium heat until it's foaming and fragrant, about 1-2 minutes. Add the minced garlic and cook for just 30 seconds, stirring constantly—you want it aromatic but not browned, as burnt garlic becomes bitter. The quick cooking time here is intentional; we're infusing the butter with garlic flavor without losing the delicate taste.
3. Increase heat to medium-high and add the dried shrimp to the garlic butter in a single layer. Season immediately with salt and pepper, then let them cook undisturbed for about 2 minutes—resist the urge to stir, as this allows the shrimp to develop a light golden exterior. Flip each shrimp and cook for another 1-2 minutes on the second side until the shrimp are just cooked through and opaque. The shrimp will continue cooking slightly from residual heat, so don't overcook them or they'll become rubbery.
4. Remove the pan from heat briefly and add the remaining 5 tablespoons of butter, the white wine, lemon juice, and red pepper flakes. Return the pan to medium heat and stir gently for about 1 minute until the butter is fully melted and the sauce emulsifies into a silky, luxurious coating. I like to taste the sauce at this point and adjust seasoning if needed—sometimes I add an extra pinch of salt to make the flavors pop. The residual heat from the shrimp helps melt the butter without breaking the sauce.
5. Remove the pan from heat and stir in the fresh parsley. Taste the shrimp and sauce together, adjusting salt and pepper as needed. Divide the cooked linguine between plates or bowls, top with the garlic butter shrimp, and pour the silky sauce over everything, making sure each serving gets plenty of the flavorful butter and garlic. Serve immediately while everything is still hot.