Garlic Butter Shrimp
Tender, juicy shrimp sautéed in a rich garlic butter sauce are the perfect surf-and-turf companion to a perfectly cooked filet mignon. A touch of white wine, fresh lemon, and parsley brighten the buttery sauce while allowing the sweet flavor of the shrimp to shine. This simple yet elegant dish comes together in just minutes, making it an ideal addition to any surf and turf-inspired meal.
- Serves
- 4
Directions
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Season the Shrimp: Pat the shrimp dry with paper towels. Season both sides with the kosher salt and black pepper.
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Sear the Shrimp: Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the shrimp in a single layer. Cook for about 1½ to 2 minutes per side, just until the shrimp are pink and opaque. Avoid overcooking. Transfer the shrimp to a warm plate.
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Build the Garlic Butter Sauce: Reduce the heat to medium. Add the remaining 2 tablespoons butter to the skillet. Stir in the garlic and crushed red pepper flakes, if using, and cook for about 30 seconds until fragrant, being careful not to brown the garlic.
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Deglaze: Pour in the white wine or chicken broth and simmer for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan. Stir in the lemon juice and lemon zest.
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Finish the Dish: Return the shrimp to the skillet and toss gently in the garlic butter sauce until heated through, about 1 minute. Stir in the chopped parsley.
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Serve: Transfer the shrimp to a warm serving platter or spoon alongside the filet mignon. Drizzle the remaining garlic butter sauce over the shrimp and garnish with additional parsley and a lemon wedge, if desired.
From Shawnie's class “New American Steakhouse: Surf & Turf”
