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Directions
Step 1: Prepare the Shrimp
- Clean and season the shrimp: If your shrimp are not already peeled and deveined, start by removing the shells (leaving the tails on is optional) and deveining them. Pat the shrimp dry with paper towels and season them lightly with salt and pepper. Set them aside.
Step 2: Cook the Shrimp
- Sauté garlic: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Cook the shrimp: Add the shrimp to the skillet in a single layer, ensuring they’re not overcrowded. Cook the shrimp for about 2-3 minutes per side until they turn pink and opaque. Avoid overcooking the shrimp, as they can become tough. Once the shrimp are cooked, remove them from the skillet and set them aside on a plate.
Step 3: Make the Butter Garlic Sauce
- Create the sauce: In the same skillet, add the butter and let it melt. Add the paprika and red pepper flakes (if using) to the melted butter and stir. Pour in the white wine (or chicken broth) and bring it to a simmer. Cook for 3-4 minutes, allowing the sauce to reduce slightly.
- Add lemon juice: Squeeze in the juice of 1 lemon and stir to combine. Taste the sauce and adjust with more salt and pepper if needed.
Step 4: Combine and Serve
- Return the shrimp: Add the cooked shrimp back into the skillet with the butter garlic sauce. Toss the shrimp in the sauce to coat them thoroughly. Let them simmer for an additional 1-2 minutes to soak up the flavors.
- Garnish: Remove from heat and sprinkle with freshly chopped parsley for a fresh, vibrant finish.
Step 5: Plate and Serve
Serve the Jumbo Shrimp in Butter Garlic Sauce over a bed of pasta, rice, or with a side of crusty bread to soak up the delicious sauce. This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or a light Chardonnay.
Tips for Perfect Jumbo Shrimp in Butter Garlic Sauce
- Use fresh, high-quality shrimp: Fresh shrimp make a big difference in the flavor of this dish. If you can’t find fresh shrimp, frozen shrimp work well—just make sure to thaw them completely and pat them dry before cooking.
- Don’t overcook the shrimp: Shrimp cook quickly, usually in about 2-3 minutes per side. Overcooking will make them rubbery, so keep a close eye on them.
- Customize the sauce: If you prefer a creamier sauce, you can add a splash of heavy cream after adding the white wine, letting it simmer for a minute before returning the shrimp to the pan.
- Adjust the heat: The red pepper flakes add a nice kick, but you can omit them if you prefer a milder flavor. Alternatively, you can add more flakes if you like it spicier.
- Make it ahead: While this dish is best served immediately, you can make the butter garlic sauce ahead of time and store it in the fridge for up to 2 days. Just reheat it gently before adding the shrimp.
How to Store Leftovers
If you have any leftovers, store the Jumbo Shrimp in Butter Garlic Sauce in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stovetop over low heat to prevent the shrimp from overcooking. You can also add a splash of broth or water to help loosen the sauce.
Pairing Suggestions
Wine Pairing: A dry Sauvignon Blanc or a refreshing Pinot Grigio pairs wonderfully with this dish. The crisp acidity of the wine balances the richness of the butter sauce.
Side Dishes: Serve with garlic bread for a perfect way to mop up the sauce, or pair with steamed vegetables, like asparagus or broccoli, for a light and healthy addition. A simple green salad with a lemon vinaigrette would complement the dish nicely.
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