If you like easy pescatarian recipes, you will love this Lemon Garlic Shrimp Recipe. Serve as-is for a great appetizer or combine with your favorite pasta for a main. Ready in less than 15 minutes.
Most seafood recipes provide healthy high protein meals that are ready in no time at all.
For those really busy evenings when you only have 15 minutes to get supper on the table, this Pan Seared Scallops is the recipe for you.
Equally quick to prepare are shrimp recipes like this sauteed version.
Since this recipe takes less than 10 minutes to cook, it makes sense to prepare all of the ingredients before you start.
Mise en place
Prep the garlic: Crush 3 garlic cloves with the side of your knife. Remove the papery skins and cut off the tips. Give them a coarse chop.
Prep the parsley: Chop about 4 tablespoons of Italian flat-leaf parsley. Half will be used in the recipe and the other half will be used as a garnish.
Prep the lemon: Slice a whole organic lemon in half. Slice one half of the lemon into 3-4 slices. Extract the lemon juice from the other half.
Prep the shrimps: If you have shrimps that are already shelled and deveined, simply rinse under cold running water and pat dry. You are ready to begin putting the recipe together.
If not, this is easily done at home.
There are different methods to remove the shell and devein the shrimp. Since we are keeping the tail on, this is my favorite method.
Simply hold it firmly with one hand and with the other, gently peel away the shell, starting on the underside where the legs are, while gently rotating the shrimp. Leave the last segment attached, tail intake.
Next, with a paring knife, make a thin slit down the back of the shrimp. You will notice a thin grey vein, which is the intestinal tract. Simply pull it out.
Rinse under cold running water and pat dry.
Time to sauté some shrimps!
Heat a large pan over medium-low heat. Add 2 tablespoons of olive oil.
Add the chopped garlic (3 cloves) and saute, stirring occasionally, for approximately 2-3 minutes. Do not let the garlic brown.
Increase the heat to medium-high, add the shrimp and saute for about 1 minute.
Turn the shrimp over. Add the lemon slices.
Add 4 tablespoons of white wine and continue to saute, stirring occasionally, for another minute or so.
Season with ⅛ teaspoon of cajun and salt and pepper to taste.
Add 1 tablespoon of butter and the lemon juice from half a lemon over the top. Add 2 tablespoons of the chopped parsley and quickly saute for another 30 seconds or so.
The shrimp are done when the flesh becomes opaque and pink while the tails become red.
Remove from heat and enjoy.
Serve as-is for an appetizer. If desired, garnish with additional chopped parsley and lemon wedges.
As a main, simply combine with your favorite pasta. As you can see, I combined it with lemon pasta and asparagus.
The perfect shrimp spaghetti dinner!
Don’t forget the crusty bread to dunk into the white wine sauce.
Tips for Lemon Garlic Shrimp Recipe
- Overcooking the shrimp results in a rubbery taste.
Can I make anything with the shells?
Yes, they make a great fish stock.
Side dishes for shrimp we love
If you have visited this website in the past, you probably know that I love easy seafood dinners.
Recently, I had the privilege of making a fantastic shrimp pasta dish with my good friend Carlo, a professional chef with over forty years of experience.
Come and take a look at Carlo’s version of this recipe. Just click on the following link and be sure to subscribe to the YouTube channel as we plan to share more wonderful recipes with all of you!
THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made these shrimp in white wine sauce recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Lemon Garlic Shrimp Recipe
- 2 tablespoons olive oil
- 3 cloves garlic chopped
- 1 pound large shrimp peeled and deveined
- 3-4 slices lemon from ½ lemon
- ¼ cup white wine
- ⅛ teaspoon cajun or more, to taste
- 1 tablespoon butter room temperature
- 2 tablespoons lemon juice from ½ lemon
- salt to taste
- pepper to taste
- 4 tablespoons Italian parsley separated, fresh, chopped
- lemon wedges optional
- Heat large pan over medium-low heat.
- Add 2 tablespoons of olive oil.
- Add the chopped garlic and saute, stirring occasionally, for approximately 2-3 minutes. Do not let the garlic brown.
- Increase the heat to medium-high, add the shrimp and saute for about 1 minute.
- Turn the shrimp over. Add the lemon slices.
- Add the white wine and continue to saute, stirring occasionally, for another minute or so.
- Season with ⅛ teaspoon of cajun and salt and pepper to taste.
- Add the butter, lemon juice and half of the chopped parsley and quickly saute for another 30 seconds or so.
- Transfer to a serving dish, garnish with chopped parsley and if desired lemon wedges.
- Serve immediately.