Perfect for garlic lovers! Serve this Garlic Butter Shrimp with crusty sourdough bread for dipping in the butter sauce.

If you and everybody else that’s eating like a lot of garlic or it’s not date night you can add more. And more butter.

Turn this Garlic Butter Shrimp recipe into shrimp scampi by adding cooked pasta noodles, such as angel hair pasta or linguine, to the skillet when you stir in the lemon juice and parsley. A simple salad with a vinaigrette would go well with this. Pair with a crisp white wine such as a Pinot Grigio or Sauvignon Blanc.

Prawns have claws on three pairs of their legs and second pincers that are larger than their front ones. Shrimp have claws on two pairs of their legs. Prawns are usually larger than shrimp and can be more expensive. You can use either for this recipe. It’s the total weight that matters.

Please use Seafood Watch to select your shrimp to keep our seafood food sources sustainable and to make sure it’s safe to eat.

EQUIPMENT: cast iron skillet, fish flipper

Sautéed Garlic Butter Prawns

Recipe by Anna Stockel Difficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Sautéed shrimp for garlic lovers!

Ingredients

• 1 1/2 lbs jumbo shrimp or prawns, peeled and deveined,* you can optionally leave on the tails

• sea salt

• freshly ground black peppercorns

• 3 tablespoons organic unsalted butter

• 3 tablespoons olive oil

• 4 large cloves garlic, minced

• 1/4 cup dry white wine

• 1/2 teaspoon red pepper flakes

• 1 Meyer lemon, juiced

• 2 tablespoons chopped Italian parsley

Directions

• Lightly season the shrimp or prawns with salt and pepper, toss, and set aside for 30 minutes.
• Heat the butter and oil in a cast iron skillet over medium heat until the butter starts to turn light brown.
• Stir in the shrimp or prawns.
• Sauté just until they are all pink.
• Use a fish flipper to remove the shrimp to a plate.
• Add garlic to the skillet and stir until aromatic. Do not let it turn brown.
• Stir in the wine and red pepper. Cook until there is almost no moisture left.
• Add the shrimp back to the skillet and cook, stirring, until curled and just cooked through. Try one of yours to be sure not to overcook them.
• Stir in the lemon juice and parsley. Season with salt and pepper. Serve immediately.

Notes

• *get the largest you can find that are sustainably fished.