Italian
Garlic Parmesan Shrimp
Shrimp are sautéed in butter and garlic, then taken off the heat and tossed with Parmesan and lemon. They are done when the thickest pieces reach 145°F.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Parmesan is stirred in off the heat so it melts instead of clumping.
- A little olive oil keeps the butter from browning too fast.
- Lemon juice brightens the butter without a cream sauce.
- The shrimp cook in one layer so you can check the temperature.
Ingredients
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Instructions
- 1
Pat the shrimp dry and season with salt and black pepper.
- 2
Heat the olive oil and 1 tbsp butter in a large skillet over medium heat. If the fat smokes, turn the heat off and let the pan cool slightly.
- 3
Add the shrimp in a single layer. Cook 1 to 2 minutes per side until pink and the thickest pieces reach 145°F. Transfer to a plate.
- 4
Add the remaining butter, garlic, and red pepper flakes to the skillet. Cook 30 seconds until fragrant.
- 5
Take the pan off the heat. Return the shrimp, then add the Parmesan, lemon juice, lemon zest, and parsley. Toss until the cheese melts onto the shrimp.
- 6
Serve immediately while the shrimp are still at least 145°F.
Pro tips
- Grate Parmesan finely so it melts into the butter.
- Cook in two batches if the skillet is crowded.
- Serve over rice or with bread if you want a starch, but the shrimp stand alone.
Easy substitutions
- Parmesan
- pecorino
- butter
- olive oil
- red pepper flakes
- a pinch of black pepper
Storage and reheating
Storage
Refrigerate in a covered container up to 2 days.
Reheating
Warm gently in a skillet with a teaspoon of water if the pan is dry until the shrimp reach 145°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 331
- Protein
- 36 g
- Carbs
- 4 g
- Fat
- 19 g
- Fiber
- 1 g
Moderate · Stovetop · Gluten-Free, High Protein
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A heavy 12-inch skillet
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An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
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A sharp chef’s knife
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An instant-read thermometer
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