Creamy Butter Garlic Shrimp

If there is one dish that proves "restaurant quality" and "weeknight easy" can absolutely live in the same pan, it's this Creamy Butter Garlic Shrimp. Juicy, perfectly seasoned shrimp get a quick sear in garlic butter, then get tucked into a rich, velvety garlic cream sauce with just a hint of heat from chilli flakes and a bright pop of lemon at the end. Whether you're spooning it over fluffy rice, mopping it up with warm pao, or just eating it straight out of the pan, this one is going on repeat in your kitchen.

Why You'll Love This Recipe

• Ready in under 30 minutes, start to finish

• That sauce. Garlicky, creamy, a little spicy, completely addictive

• Big juicy shrimp that stay tender instead of rubbery

• Endlessly versatile. Serve it over rice, pasta, naan, or crusty bread

• Looks fancy enough for guests, easy enough for a Tuesday

Ingredients

For the Shrimp

• 500g (1 lb) peeled large or jumbo prawns/shrimp

• 1/2 tsp black pepper

• 1/2 tsp salt

For Searing the Shrimp

• 1 tbsp unsalted butter

• 1 tbsp olive oil

• 2 garlic cloves, finely minced

For the Creamy Garlic Sauce

• 1 tbsp unsalted butter

• 1 tbsp olive oil

• 1/2 cup white onion, finely chopped

• 4 garlic cloves, finely minced

• 1 cup heavy/thickened cream

• 1 to 2 tsp chilli flakes

• 1 tbsp lemon juice

• 2 tbsp fresh coriander, finely chopped

How to Make Butter Garlic Shrimp

1. Prep the shrimp. Shell, devein, rinse, and pat the shrimp completely dry. A dry shrimp is a well seared shrimp, so don't skip this step. Toss them in a bowl with the salt and pepper.

2. Sear in garlic butter. Heat a large pan over medium heat. Add the butter and olive oil, and once the butter has melted, stir in the minced garlic and sauté for a minute or two until fragrant. Add the seasoned shrimp and cook just until they are about three quarters of the way done. Remove them to a plate. They will finish cooking later in the sauce, so don't worry about them looking slightly underdone here.

3. Build the sauce base. In the same pan, add a little more butter and olive oil. Once melted, add the chopped onions and sauté for about a minute, then stir in the remaining minced garlic. Cook for another minute or two until the garlic loses its raw edge and turns fragrant.

4. Make it creamy. Pour in the heavy cream and sprinkle in the chilli flakes. Let the cream simmer gently until it just begins to thicken. This is where all that garlic and butter flavour really comes together.

5. Bring the shrimp home. Slide the shrimp back into the pan and let them finish cooking through in that gorgeous sauce.  Squeeze in the lemon juice, giving everything a good swirl.

6. Finish it off.  Sprinkle in the chopped coriander, then give it one final swirl for good measure.

7. Serve and enjoy. Plate it up and garnish with a little extra coriander. Serve over steamed rice, or with warm pao or crusty bread for scooping up every last bit of that sauce. Trust us, you will want every drop.

Serving Suggestions

• Over a bowl of fluffy basmati or jasmine rice

• Tossed through pasta for a quick garlic shrimp pasta night

• With warm pao or naan for dipping

• Alongside a simple green salad for a lighter meal

A Few Tips for the Best Results

• Don't overcrowd the pan when searing the shrimp. Work in batches if needed so they sear instead of steam.

• Pat the shrimp dry before seasoning. This helps them sear rather than release excess water into the pan.

• Taste the sauce before adding the shrimp back in and adjust the chilli flakes or salt to your liking.

• Have everything ready to go before you start. This recipe moves fast once the cream goes in.