📝 About This Recipe
This exquisite dish celebrates the marriage of high-quality dairy and succulent seafood, featuring jumbo shrimp bathed in a luxurious, emulsified garlic butter sauce. Inspired by classic Mediterranean coastal cooking, the recipe focuses on the 'beurre monté' technique to ensure the sauce stays creamy and rich rather than oily. It is a sophisticated yet comforting meal that highlights how butter can transform simple ingredients into a gourmet masterpiece.
🥗 Ingredients
The Seafood
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tail-on for presentation)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Butter Base
- 8 tablespoons Unsalted Butter (high-quality European style, cubed and chilled)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
- 6 cloves Fresh Garlic (minced very finely)
- 1 small Shallot (finely minced)
Aromatics and Finishers
- 1/3 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from an organic lemon)
👨🍳 Instructions
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1
Pat the shrimp completely dry using paper towels; moisture is the enemy of a good sear. Season them evenly with kosher salt and black pepper.
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2
Place a large stainless steel or cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter.
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3
Once the butter is foaming, add the shrimp in a single layer. Do not crowd the pan; work in batches if necessary.
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4
Sear the shrimp for 1-2 minutes per side until they turn pink and opaque. Remove them immediately from the pan and set aside on a warm plate.
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5
Lower the heat to medium. In the same pan, add another tablespoon of butter along with the minced shallots.
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6
Sauté the shallots for 2 minutes until translucent, then add the minced garlic and red pepper flakes. Cook for just 30-60 seconds until fragrant, being careful not to brown the garlic.
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7
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
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8
Simmer the wine for 2-3 minutes until it has reduced by half and the sharp alcohol scent has vanished.
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9
Reduce heat to low. This is the secret step: whisk in the remaining cold butter, one cube at a time, until a thick, creamy emulsion forms.
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10
Stir in the lemon juice and lemon zest to brighten the richness of the dairy.
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11
Add the cooked shrimp and any accumulated juices back into the pan. Toss gently for 30 seconds to coat them in the velvety sauce.
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12
Remove from heat immediately. Sprinkle with fresh parsley and a final pinch of salt if needed. Serve while the sauce is at its creamiest.
💡 Chef's Tips
Always use cold butter when finishing the sauce; the gradual melting creates a stable emulsion that won't separate. Don't overcook the shrimp—they are done the moment they form a 'C' shape; a 'O' shape means they are overdone and rubbery. If the sauce looks like it is breaking (turning oily), add a splash of water or heavy cream and whisk vigorously over low heat. Use a high-quality European butter (like Kerrygold) for a higher fat content and deeper flavor profile. Fresh garlic is non-negotiable; the jarred variety lacks the pungency and sweetness required for this dish.
🍽️ Serving Suggestions
Serve over a bed of al dente linguine or angel hair pasta to soak up every drop of the garlic butter. Pair with a crusty, warm French baguette for dipping into the extra sauce. Serve alongside a crisp arugula salad with a light balsamic vinaigrette to cut through the richness. Accompany with a chilled glass of the same dry white wine used in the recipe. For a low-carb option, serve over zoodles (zucchini noodles) or steamed asparagus.