Garlic Butter Shrimp with White Wine

Name: Garlic Butter Shrimp with White Wine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 4 tablespoons unsalted butter; 4 cloves garlic, minced; 1/2 cup dry white wine; 1 tablespoon lemon juice; Salt and pepper to taste; Chopped parsley for garnish

Highlighted under: Fresh Cooking

I absolutely love making Garlic Butter Shrimp with White Wine because it's quick, flavorful, and feels like a restaurant-quality dish at home. The combination of succulent shrimp and rich garlic butter, enhanced with a splash of white wine, creates a delightful meal that's perfect for any weeknight. Each bite is packed with bold flavors, and the aroma fills the kitchen as it cooks. Whether I serve it over pasta or with crusty bread, this dish never fails to impress my family and friends, making it a go-to favorite in our household.

Created by

Nerissa Caldwell

Last updated on 2026-01-08T10:45:34.701Z

Preparing Garlic Butter Shrimp with White Wine is one of my favorite culinary experiences. I love how using a high-quality white wine really elevates the dish, bringing out the flavors of the shrimp and garlic. One tip I always follow is to not overcook the shrimp—just a few minutes in the pan until they turn pink is all it takes!

Another fun fact is that this recipe is extremely versatile. I often experiment with different herbs, like adding fresh parsley or a hint of chili flakes for a little kick. Each variation has led to delicious results, making it a staple recipe in my cooking repertoire.

Why You'll Love This Recipe
Rich, savory flavor enhanced by white wine
Quick to prepare, perfect for busy weeknights
Succulent shrimp cooked to perfection in garlic butter

Understanding Ingredients

The key to achieving the perfect Garlic Butter Shrimp lies in the freshness of the shrimp. Opt for wild-caught shrimp whenever possible, as they provide a superior flavor and texture compared to farmed shrimp. Large shrimp, typically labeled as 16-20 count per pound, are ideal for this dish since they remain juicy and succulent while cooking. If unavailable, medium shrimp can work, but be mindful of reducing the cooking time to avoid rubbery texture.

Using unsalted butter is recommended for this recipe, allowing you to control the saltiness of the dish. The butter not only enhances the richness but also forms the base for the sauce. Stick to a good quality dry white wine like Sauvignon Blanc or Pinot Grigio, which will add a subtle acidity and depth, perfectly complementing the garlic without overwhelming the shrimp's natural sweetness.

Cooking Techniques

For optimum results, ensure your skillet is preheated to medium heat before adding butter. This helps in evenly melting the butter and infusing the garlic flavor quickly without burning it. Watch for just a hint of golden color on the garlic, signaling it's ready for the shrimp. If at any point you notice the garlic getting too dark, reduce the heat immediately to prevent bitterness.

When you add the shrimp, arrange them in a single layer in the skillet. Avoid overcrowding, as this can lead to steaming rather than searing. Cook them just until they turn pink, which usually takes about 2-3 minutes per side. The goal is to see slight curling at the edges, indicating doneness while maintaining a tender, juicy interior.

Ingredients

Ingredients for Garlic Butter Shrimp

1 lb large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup dry white wine
1 tablespoon lemon juice
Salt and pepper to taste
Chopped parsley for garnish

Optional:

Serve with crusty bread or over pasta.

Instructions

Prepare the Shrimp

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Cook the Shrimp

Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink.

Add Wine and Lemon Juice

Pour in the white wine and lemon juice, and let it simmer for another 2-3 minutes to reduce slightly.

Garnish and Serve

Remove from heat and garnish with chopped parsley. Serve immediately, either by itself or over your choice of pasta or with crusty bread.

Enjoy your delicious garlic butter shrimp!

Pro Tips

Using a good-quality dry white wine makes a significant difference in flavor. Also, don't hesitate to add some crushed red pepper flakes if you enjoy a bit of heat!

Serving Suggestions

Garlic Butter Shrimp is incredibly versatile, allowing for various serving options. For a complete meal, serve it over a bed of freshly cooked pasta, such as linguine or spaghetti. The starch from the pasta will soak up the savory garlic butter sauce, elevating the dish to new heights. Alternatively, you can accompany it with crusty bread to mop up any remaining sauce—a delightful way to enjoy every drop!

For a lighter option, consider serving the shrimp over a salad with mixed greens, avocado, and citrus segments. Drizzle the garlic butter sauce over the top for an added flavor punch. This not only makes for a colorful presentation but also adds an elegant touch when hosting dinner guests.

Make-Ahead and Storage Tips

While Garlic Butter Shrimp is best enjoyed immediately, you can prepare the garlic butter sauce in advance. Simply sweat the garlic in butter, let it cool, and store it in the fridge for up to three days. When ready to serve, just reheat the sauce gently in a skillet, add fresh shrimp, and follow the cooking instructions. This will save time during busy weeknights while still delivering fresh flavors.

If you find yourself with leftovers, they can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop to avoid overcooking the shrimp further. Note that they may firm up a little, so a splash of white wine or a bit more butter can help restore the dish’s original luscious texture.

Questions About Recipes

→ Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw them completely and pat them dry before cooking.

→ What type of white wine should I use?

A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best in this recipe.

→ Can I substitute the butter?

You can use olive oil for a lighter version, although it will alter the flavor slightly.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.