Sautéed Garlic Butter Shrimp with Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp cooked quickly in garlic butter with vibrant sun-dried tomatoes and fresh parsley for a simple seafood delight. This mediterranean-inspired seafood (mediterranean) ready in about 18 minutes pairs large shrimp, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 10 min Cook: 8 min Serves 4 Mediterranean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium heat until melted and shimmering.
  2. Step 2: Add 4 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes; sauté for 1-2 minutes until fragrant but not browned.
  3. Step 3: Increase heat to medium-high and add 1 lb peeled and deveined large shrimp in a single layer, seasoning with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes.
  4. Step 4: Cook shrimp for about 2 minutes per side until pink and opaque, flipping once; squeeze 2 tbsp fresh lemon juice over the shrimp during the last minute of cooking.
  5. Step 5: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over the shrimp, and serve immediately with crusty bread or over rice.

Frequently asked questions

How long does Sautéed Garlic Butter Shrimp with Sun-Dried Tomatoes take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Garlic Butter Shrimp with Sun-Dried Tomatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Garlic Butter Shrimp with Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Garlic Butter Shrimp with Sun-Dried Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Garlic Butter Shrimp with Sun-Dried Tomatoes?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes