Sautéed Shrimp with Lemon Garlic Pan Sauce
Shrimp cooks in just minutes, so it’s the perfect ingredient for learning how to manage heat, avoid overcooking, and build flavor quickly in a pan. We’ll sear shrimp for color, then use the same pan to create a simple garlic butter sauce that comes together in under 5 minutes. This is Spanish-style preparation, but dial down the number of garlic cloves for less garlicky shrimp.
Directions
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Prep the Shrimp: Pat shrimp dry with paper towels (this helps them sear instead of steam). Season lightly with salt and pepper.
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Sauté the Shrimp: Heat a large skillet over medium-high heat. Add olive oil. Add shrimp in a single layer—don’t overcrowd the pan. Cook 1–2 minutes per side until pink and slightly golden. Remove shrimp from pan and set aside.
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Make the Garlic Butter Pan Sauce: Reduce heat to medium. Add butter to the same pan. Stir in garlic (and red pepper flakes if using). Cook 30–60 seconds until fragrant (don’t let garlic burn).
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Deglaze & Build Sauce: Pour in broth and lemon juice. Use a spoon to scrape up browned bits from the bottom of the pan. Let simmer 2–3 minutes to slightly reduce.
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Finish & Combine: Turn off heat and stir in remaining butter for a silky finish. Return shrimp to the pan and toss to coat in sauce. Taste and adjust seasoning.
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Serve: Serve immediately with rice, pasta, risotto, or alongside sautéed vegetables.
From Shawnie's class “Day 2 - Heat & Sautéing: Cooking on the Stovetop”
