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  • 1 pound peeled and deveined uncooked large shrimp
  •  1/2 teaspoon kosher salt
  •  1/4 teaspoon freshly ground black pepper
  •  1/8 teaspoon cayenne pepper
  •  3 tablespoons  Butter with Canola Oil, divided
  •  1 small shallot, minced
  •  1/2 cup dry white wine or low-sodium chicken stock or broth
  •  4 cloves garlic, minced
  •  1 small lemon
  •  1 tablespoon chopped fresh rosemary or thyme, optional but definitely worthwhile!
  •  1/4 cup chopped fresh parsley

Frıed potatoes onıons smoked sausage


Pat the shrimp dry with paper towels and place in a large bowl. Sprinkle with salt, black pepper, and cayenne pepper. Toss to coat.

Heat 2 tablespoons of the Land O Lakes® Butter with Canola Oil in a large skillet over medium heat until it melts. Add the shallot and let cook for 1 to 2 minutes, until it just begins to soften. Add the shrimp in a single layer and let cook undisturbed for 1 minute. With tongs or a wide spatula, turn over the shrimp. Add the wine and garlic. Cook until the shrimp is no longer translucent and wine has reduced by half, about 2 to 3 minutes more.


By KhaliL

3 thoughts on “Garlic Butter Shrimp”
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  2. […] Butter Garlic Shrimp Pasta. If you’d like this to be more indulgent, you could sauté the shrimp in butter instead of olive oil. This recipe for Baked Shrimp Scampi is a great recipe to follow.Creamy Garlic Shrimp Pasta. For more creamy options, check out my Spinach Ravioli with Shrimp. This Lemon Shrimp Pasta with Orzo is another favorite.Not a Garlic Fan? As its name suggests, this easy garlic shrimp pasta is not shy in the garlic arena. If you’re not a garlic fan, you may want to scale it back a little. OR you can fully embrace your garlic destiny, serve this pasta with garlic bread, and see how much your date really is into you 😉Not a Fan of Spice? The amount of red pepper flakes in this easy shrimp pasta recipe is variable. Our house likes a good kick, so I used a full teaspoon, but if any members of your household are sensitive to spice, I recommend scaling back by at least half. […]

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