This skillet shrimp with garlic and white wine is my go-to when I want a restaurant-style dinner in minutes—tender shrimp, a buttery garlicky pan sauce, and just enough brightness from lemon and wine.
Why you’ll love this recipe
- Fast: on the table in about 15 minutes.
- Big flavor, simple ingredients: garlic, butter, wine, lemon.
- Versatile: serve with pasta, rice, or crusty bread for dipping.
- One pan: minimal cleanup.
Ingredients
- 1 lb large shrimp (16–20 count), peeled and deveined (tails on optional)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional, for color)
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 5–6 cloves garlic, minced
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1 tbsp fresh lemon juice, plus lemon wedges for serving
- 2 tbsp chopped fresh parsley
- Pinch of red pepper flakes (optional)
Best shrimp to use
Large or extra-large shrimp are ideal here because they cook quickly without turning rubbery. If using frozen shrimp, thaw overnight in the fridge or place in a colander and run under cool water for a few minutes, then pat very dry so they sear instead of steaming.
How to make skillet shrimp with garlic and white wine
- Season the shrimp: Pat shrimp dry. Toss with salt, pepper, and smoked paprika (if using).
- Sear: Heat a large skillet over medium-high heat. Add olive oil and 2 tbsp butter. Once hot, add shrimp in a single layer. Cook 60–90 seconds per side, just until pink and barely cooked through. Transfer shrimp to a plate.
- Build the sauce: Reduce heat to medium. Add remaining 2 tbsp butter. Stir in garlic and red pepper flakes (if using) and cook 20–30 seconds until fragrant (don’t let it brown).
- Deglaze: Pour in white wine and scrape up any browned bits. Simmer 2–3 minutes to reduce slightly.
- Finish: Stir in lemon juice. Return shrimp (and any juices) to the skillet and toss 30–60 seconds, just to warm through. Sprinkle with parsley and taste for salt.
Timing tips (so the shrimp stay tender)
- Cook shrimp just until they turn opaque and curl into a loose “C.” A tight “O” usually means overcooked.
- Remove shrimp before making the sauce, then return briefly at the end.
- Keep the garlic on medium heat and stir constantly—browned garlic can taste bitter.
What to serve with it
- Angel hair or linguine (toss with the pan sauce)
- Crusty bread for dipping
- Rice or creamy polenta
- Roasted asparagus, broccoli, or a simple arugula salad
Substitutions and variations
- No wine: swap in seafood stock or chicken broth, plus an extra squeeze of lemon.
- Creamy version: reduce wine, then add 2–4 tbsp heavy cream at the end.
- Add capers: 1–2 tbsp for a briny pop.
- Extra heat: increase red pepper flakes or add a pinch of cayenne.
Storage and reheating
Store leftovers airtight in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth or water just until warmed through. Avoid microwaving too long—shrimp can turn rubbery fast.
Skillet Shrimp with Garlic and White Wine Recipe
- Yield: 4 servings
- Time: 15 minutes
- Ingredients: 1 lb shrimp; 1/2 tsp kosher salt; 1/4 tsp pepper; 1/4 tsp smoked paprika (optional); 2 tbsp olive oil; 4 tbsp unsalted butter; 5–6 cloves garlic; 1/2 cup dry white wine; 1 tbsp lemon juice; 2 tbsp parsley; red pepper flakes (optional).
- Instructions: Pat shrimp dry and season. Sear in hot skillet with olive oil and 2 tbsp butter, 60–90 seconds per side; transfer. Reduce heat to medium; add remaining butter and garlic (plus flakes) for 20–30 seconds. Add wine; simmer 2–3 minutes. Stir in lemon juice; return shrimp to warm 30–60 seconds. Top with parsley and serve.
