Sautéed Shrimp with Garlic and White Wine Butter Sauce

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

Succulent shrimp quickly sautéed with garlic and finished in a silky white wine butter sauce with fresh parsley. This mediterranean-inspired seafood ready in about 20 minutes pairs large shrimp, unsalted butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.5 (14 ratings) Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1 lb peeled and deveined large shrimp. Season with 3/4 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until the butter is melted and foaming.
  3. Step 3: Add the shrimp in a single layer and cook for 2 minutes without moving until pink on the bottom, then flip and cook for an additional 1 minute until opaque and just cooked through. Remove shrimp from skillet and set aside.
  4. Step 4: Reduce heat to medium, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  5. Step 5: Pour in 1/3 cup dry white wine and 1 tbsp fresh lemon juice, scraping any browned bits from the pan. Simmer for 3 minutes until the sauce reduces slightly.
  6. Step 6: Remove from heat and whisk in remaining 2 tbsp unsalted butter until sauce is smooth and glossy.
  7. Step 7: Return the shrimp to the pan, toss to coat in the sauce, then sprinkle 2 tbsp chopped fresh parsley before serving immediately.

Frequently asked questions

How long does Sautéed Shrimp with Garlic and White Wine Butter Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 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 Shrimp with Garlic and White Wine Butter Sauce?

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 Shrimp with Garlic and White Wine Butter Sauce?

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 Shrimp with Garlic and White Wine Butter Sauce 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 Shrimp with Garlic and White Wine Butter Sauce?

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.

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