Diary of a Chef · Just Chefn Around

Garlic Butter Shrimp

12 minutes · 2 servings

By Diary of a Chef

Ingredients

• 400 g shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 cup dry white wine
• 2 tbsp lemon juice
• 1/4 tsp red chili flakes
• 3 tbsp fresh parsley, chopped
• to taste kosher salt

Instructions

1. 1Sear — First Batch

   Heat 2 tbsp butter over high heat until foaming. Add half the shrimp in a single layer — two batches is mandatory. First side 45–60 sec, flip, second side 20–30 sec. Do not probe; go visual. Pull when they hit a loose C-curl, edges just set, center still slightly translucent. Hold on a warm plate. Repeat with remaining shrimp — wipe the pan if water pooled.

2. 2Build the Sauce

   In the same pan add remaining butter and garlic. Add wine, then lemon.

3. 3Finish Off Heat

   Kill the heat. Return all shrimp to the pan. Toss 15–20 sec in the butter sauce only — the sauce finishes them. Add parsley and chili flakes. Serve immediately.