Shrimp with Garlic & Lemon Butter – Quick & Mediterranean

⏱️ Prep Time: 15 Minutes | 👥 Servings: 2 | 🔥 Difficulty: Easy

🥘 INGREDIENTS:

• 400 g shrimp (peeled, size 16/20, fresh or thawed)
• 4 cloves garlic, finely chopped
• 1 tbsp olive oil + 30 g cold butter
• 100 ml dry white wine
• Juice of 1 lemon + zest of ½ lemon
• ½ tsp chili flakes
• Salt and black pepper
• Fresh parsley, chopped
• 1 tbsp capers (optional)

🔥 PREPARATION:

Step 1: PREPARATION (5 minutes)

• Pat shrimp thoroughly dry – essential for good browning
• Season with salt and pepper
• Finely chop garlic, squeeze lemon, chop parsley
  
  
  

Step 2: SEAR (4 minutes)

• Heat olive oil in a sautoir over high heat (level 7–8) until it shimmers slightly
• Place shrimp in a single layer – do not overcrowd!
• Do not move for 1.5–2 minutes until the underside turns pink-orange
• Flip, cook for another 1 minute – shrimp are done when completely pink
  
  
  

Step 3: BUILD SAUCE (4 minutes)

• Remove shrimp, set aside
• Reduce heat to level 5, sauté garlic and chili flakes for 30 seconds
• Deglaze with white wine, reduce for 1–2 minutes
• Stir in lemon juice and lemon zest
• Stir in cold butter cubes until a creamy sauce forms
  
  
  

Step 4: COMBINE & SERVE

• Return shrimp to the sauce, warm briefly
• Stir in fresh parsley
• Serve immediately – shrimp quickly become rubbery!

✅ TIPS FOR PERFECT RESULTS:

• Patting dry is crucial – moisture prevents browning
• Do not overcrowd – rather cook in two batches than steam in a crowd
• Shrimp are done when they curl into a C-shape – O-shape = overcooked
• The high rim of the BIOL stainless steel sautoir prevents splashing when deglazing
• Always add cold butter at the end – the professional secret for a glossy sauce

🌡️ SHRIMP DONENESS:

• Perfect: completely pink, C-shape, slightly translucent in the center – approx. 3 min total
• Well-done: completely opaque, O-shape – approx. 4 min total
• Too long = rubbery and dry, beyond saving!

🍷 SERVING SUGGESTION:

With toasted ciabatta for dipping or served over linguine. Pair with an ice-cold Pinot Grigio or Vermentino. For a lighter option: on a bed of arugula with Parmesan.

📊 NUTRITIONAL INFORMATION (per serving):