
One-pan garlic butter shrimp is my favorite answer to those weeknights when I crave restaurant flavor but have zero energy for dishes or fuss. A skillet a handful of ingredients and dinner is on the table in under fifteen minutes with juicy shrimp swimming in a buttery garlicky sauce that practically demands crusty bread
The first time I whipped this up it was a hungry afterwork scramble Now I keep shrimp in my freezer just so I can make this dish anytime the craving hits
Ingredients
- Large shrimp: make sure they are peeled and deveined larger shrimp tend to cook up juicier and more tender
- Unsalted butter: delivers the richness use good quality butter for the best flavor
- Garlic: gives the sauce its signature punch use fresh cloves and mince finely for even flavor
- Red pepper flakes: bring a gentle heat you can dial this up or leave it out based on your taste
- Lemon: brightens everything up squeeze from a fresh lemon for the freshest zing
- Fresh parsley: adds a green pop and herby freshness chop just before adding
- Olive oil: is optional but helps keep the butter from burning especially if you like a bit of a sear
- Salt and black pepper: are essential for seasoning go with flaky salt if you have it for finish
Step by Step Instructions
- Prep the Shrimp:
- Pat the shrimp very dry with paper towels so you get the best pan sear possible. Season lightly all over with salt and black pepper for even flavor
- Sauté Garlic:
- Warm your largest skillet over medium high heat. Add the butter and if you like also a bit of olive oil to prevent scorching The moment the butter melts and is bubbling stir in the garlic and red pepper flakes. Let this cook for only about thirty seconds or just until you catch the rich fragrance Be careful not to let the garlic become brown as this can turn it bitter
- Cook the Shrimp:
- Scatter the shrimp in one even layer so they all touch the pan If your pan is crowded do this in batches. Cook on the first side until pink and beginning to curl then flip each one over with tongs and let the second side cook. The entire process is quick about one and a half to two minutes per side Do not overcook or they will toughen
- Finish with Lemon and Herbs:
- As soon as the shrimp look opaque and pink squeeze over the juice of half a lemon and sprinkle chopped parsley all over Toss very gently so all shrimp get a good coat of the buttery garlicky sauce Taste and see if you want an extra pinch of salt or another squeeze of lemon

Lemon is my favorite ingredient here Little bursts of lemon wake up the richness of the butter and garlic making everything taste even more fresh I will never forget the first time my brother mopped up the sauce with bread and asked for the recipe that same night
Storage Tips
Leftover shrimp keep beautifully in an airtight container in the fridge for up to two days Reheat gently in a pan with a splash of extra butter or lemon water to keep them tender
Ingredient Substitutions
No fresh parsley You can use chives or dill. If you run out of butter replace half with olive oil for a lighter version For heat swap in smoked paprika instead of red pepper flakes
Serving Suggestions
Spoon the shrimp and all their buttery sauce over angel hair pasta or rice Mop up the flavor with a warm baguette or add to corn tortillas for a quick shrimp taco Toss with baby spinach for a protein packed salad

Cultural Context
Shrimp cooked simply in butter and garlic is loved around the world from Spanish gambas al ajillo to Italian scampi Style meets comfort and helps you master essential sauté skills
Frequently Asked Questions
- → Can I use frozen shrimp for this dish?
Yes, just thaw shrimp completely and pat them dry before cooking to ensure even browning.
- → What sides go well with this meal?
Serve with crusty bread, steamed rice, or pasta to soak up the flavorful garlic butter sauce.
- → Is it possible to make this dairy-free?
Swap the butter with olive oil or a plant-based margarine for a dairy-free option.
- → How do I prevent overcooked shrimp?
Watch them closely and cook only until pink and opaque, about 1.5–2 minutes per side.
- → Can I add vegetables to the skillet?
Yes, toss in quick-cooking vegetables like spinach or zucchini during the final minute of cooking.