Quick Butterflied Shrimp & Garlic

5 from 1 vote

Quick Butterflied Shrimp & Garlic

A simple recipe that is simply delicious! A good dose of thinly sliced garlic in a wine-butter-thyme sauce that's comes together quickly. Serve on its own or toss with some pasta or crusty bread.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: main course shrimp dish, sauteed shrimp & garlic

Servings: servings

Author: Karen Sheer a zest for life

Ingredients

1 pound shrimp* I use fresh pink shrimp, not frozen/ 24 per pound approx.
1/4 teaspoon sea salt
1/8 teaspoon freshly cracked black pepper
2 tablespoon extra virgin olive oil divided
1 tablespoon unsalted butter cold; I use organic
4 tablespoons fresh garlic peeled, thinly sliced (from 4 large cloves)
1 teaspoon fresh thyme leaves
1/4 teaspoon chili flakes* 1/8 t. if you want less spicy
3 slices fresh lemon 1/4" slices, each cut into 4 triangles
2 tablespoons white wine I use Sauvignon Blanc
4 tablespoons unsalted butter cold; I use organic

Garnish:

2 tablespoons garlic scapes sliced 1/8" (can use chives or scallions)

Instructions

Peel and devein shrimp - devein shrimp cutting half way through the shrimp. Add 1/4 sea salt & 1/8 teaspoon pepper; mix in. Set aside.
Heat a large skillet with 1 tablespoon EVOO & 1T. butter (use a good quality stick-proof pan, or as I do, an enamel coated cast iron one.) Set heat to medium-high.
Add half the shrimp (this gives them room in the pan), and cook for 1 1/2 minutes on the first side, turn shrimp over, cook for 1 1/2 more minutes - remove shrimp immediately to a plate.
Add 1 tablespoon more EVOO, add second half of shrimp to the pan with ALL the GARLIC, thyme, chili flakes. Cook shrimp for 1 1/2 minutes, turn over, cook second side 1 1/2 minutes. Stir up all in the pan - ADD the reserved cooked shrimp.

Finishing with a Pan Sauce:

Add lemon slices and white wine - bring to a simmer, cook for 4 minutes at a LOW simmer to soften the garlic.
Take off heat - add 4 tablespoons of cold butter - swirling in the pan to melt & emulsify. Taste for seasonings.
Add garlic scapes and serve.

Hints:

Serve in a large bowl as is, or with a little pasta or crusty bread for dipping.
Can increase the wine & butter by one fourth if you like a lot of sauce.
The longer you cook the garlic, the milder flavor it will have.

Notes

* Shrimp; can use jumbo; if using larger shrimp - cook a little longer in the pan.
*I like Szechuan Chili Flakes.
Garlic Chives: Spring & Summer (farmers' markets) Or use scallions or chives.

This recipe can not be reproduced without the consent of its author, Karen Sheer.

Nutrition