Creamy Garlic Butter Shrimp

Instructions

Step 1: Pat the shrimp dry with paper towels and season with salt and pepper on both sides.

Step 2: Melt 2 tablespoons of butter in a large skillet over medium-high heat until it foams.

Step 3: Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp and set aside on a plate.

Step 4: In the same skillet, add the remaining 2 tablespoons of butter and sauté the minced garlic for about 1 minute until fragrant, being careful not to burn it.

Step 5: Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.

Step 6: Add the chicken broth, heavy cream, paprika, red pepper flakes, and Dijon mustard. Stir well to combine and simmer for 3-4 minutes until slightly thickened.

Step 7: Return the shrimp to the skillet and stir gently to coat with the sauce. Cook for another 1-2 minutes until the shrimp is heated through.

Step 8: Taste and adjust seasoning with salt and pepper as needed. Remove from heat and stir in fresh parsley and chives.

Step 9: Garnish with additional fresh parsley, chives, and lemon zest before serving.

Storage and Reheating Tips

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. The sauce will thicken slightly as it cools, which is completely normal.

To reheat, gently warm the shrimp and sauce in a skillet over low heat, stirring occasionally. Add a splash of cream or broth if the sauce seems too thick. Avoid high heat, as it can make the shrimp rubbery.

For best results, add fresh herbs after reheating rather than storing them with the dish. This preserves their bright flavor and vibrant color.