italian shrimp recipe

The Best italian shrimp recipe

Garlic Butter Shrimp with Lemon Zest

4.8 from 796 votes

A quick, flavorful dish featuring succulent shrimp sautéed in garlic butter and finished with a bright lemon twist. Perfect for weeknight dinners with a side of steamed greens or crusty bread.

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Prep Time10 mins

Cook Time15 mins

Resting Time0 mins

Total Time25 mins

Servings: 4Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp red pepper flakes (optional)

For Serving (optional)

• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil
• Salt and black pepper to taste

👨‍🍳Directions

1. 1
   Pat shrimp dry with paper towels and season lightly with salt and black pepper.
2. 2
   In a skillet, melt 2 tablespoons of butter over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
3. 3
   Add shrimp to the skillet in a single layer. Cook for 2–3 minutes per side until pink and opaque.
4. 4
   Remove shrimp from the skillet and set aside. In the same pan, add the remaining 1 tablespoon of butter, then stir in lemon juice, zest, and red pepper flakes. Simmer for 1 minute.
5. 5
   Return shrimp to the pan, toss gently to coat in the sauce, and cook for another 30 seconds. Garnish with parsley and serve.

🔧Equipment

• Skillet
• Mixing bowl
• Tongs

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18💛Saturated Fat: 10❤️Cholesterol: 120🧂Sodium: 550🌾Total Carbs: 6🥦Dietary Fiber: 1🍬Sugars: 3🥩Protein: 30

📝Notes

Tips: For extra richness, add a splash of heavy cream to the sauce. If using frozen shrimp, thaw them in the refrigerator first to avoid overcooking.

❓ Frequently Asked Questions About Garlic Butter Shrimp with Lemon Zest

1. What is the best way to ensure shrimp stay pink during cooking?

Use a pinch of lemon juice or a splash of vinegar in the cooking water to help maintain their pink hue. Cook them quickly over high heat to prevent overcooking, which can turn them opaque. If the water gets cloudy, add a bit more salt to clarify it.

2. Can I substitute shrimp for another type of seafood in this recipe?

Yes, you can use scallops, mussels, or even white fish fillets like cod or halibut. Adjust cooking times if needed—scallops and mussels may require slightly less time, while thicker fish fillets might need a few extra minutes to cook through.

3. How do I know when shrimp are fully cooked?

Shrimp are done when they turn opaque white (not translucent) and reach an internal temperature of 145°F (63°C). They should also curl slightly when you gently press them with a fork. Overcooking makes them tough, so keep a close eye on them.

4. What if I don’t have a large skillet or pan for this recipe?

Use a deep sauté pan or even a nonstick frying pan with enough space to spread the shrimp evenly. If using a smaller pan, cook them in batches to avoid overcrowding, which can lower the temperature and steam the shrimp instead of searing them.