Garlic Butter Shrimp with White Wine

Name: Garlic Butter Shrimp with White Wine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound shrimp, peeled and deveined; 4 tablespoons unsalted butter; 4 cloves garlic, minced; 1/2 cup dry white wine; 1 tablespoon lemon juice; Salt and pepper, to taste; Chopped parsley, for garnish

Highlighted under: Comfort Kitchen

I absolutely love making Garlic Butter Shrimp with White Wine because it’s such a quick and decadent dish to whip up on a weeknight. The rich flavors of the garlic and butter meld perfectly with the freshness of the shrimp, making every bite a delightful experience. Plus, combining the shrimp with a splash of white wine elevates the dish to something truly special. I often serve it over pasta or with crusty bread to soak up the delicious sauce, and it never fails to impress family and friends alike.

Created by

Phoebe Langridge

Last updated on 2026-01-08T10:42:35.243Z

When I first tried Garlic Butter Shrimp with White Wine at a small restaurant, I was blown away by how simple yet sophisticated the dish was. I decided to recreate it at home, and after a few tweaks, I landed on a version that I just can't get enough of. The trick is to use fresh shrimp and let them cook just until they're pink and tender, which makes all the difference.

This recipe has become a family favorite, especially when served with a side of garlic bread. Not only does it please the palate, but it's also ready in under 30 minutes, making it perfect for busy weekdays or a last-minute gathering.

        Why You'll Love This Recipe
        Rich garlic flavor with a buttery finish
Quick preparation for a weeknight meal
Perfectly cooked shrimp that are juicy and tender

      

Perfecting Your Shrimp

Choosing the right shrimp is crucial for this dish. I recommend using large or jumbo shrimp for a more satisfying bite, ideally wild-caught for the best flavor. Look for shrimp that are firm to the touch and have a fresh, briny smell. If you opt for frozen shrimp, make sure to fully thaw them in cold water and pat them dry with paper towels to ensure they sear properly in the pan.

Cooking shrimp requires precise timing; they should be removed from the heat as soon as they turn opaque and curl slightly. Overcooking can lead to a rubbery texture, which you definitely want to avoid. Keep an eye on their color to discern doneness: bright pink and slightly curled is the sweet spot!

Elevating the Flavor with Wine

The choice of white wine can significantly affect the overall taste of your garlic butter shrimp. I suggest using a dry white wine like Sauvignon Blanc or Pinot Grigio; their bright acidity adds a refreshing contrast to the richness of the butter. Avoid sweet wines, as they could overpower the dish and mask the delicate flavors of the shrimp and garlic.

When adding the wine to the skillet, it’s essential to let it reduce slightly. This process intensifies the flavor and evaporates the alcohol, leaving behind just the delicious essence of the wine. Aim to simmer for about 2 minutes, allowing the garlic butter sauce to become slightly thicker and more cohesive.

Ingredients

Here’s what you need to make this delightful dish:

Ingredients

1 pound shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup dry white wine
1 tablespoon lemon juice
Salt and pepper, to taste
Chopped parsley, for garnish

Gather all the ingredients before you start cooking for a smooth experience!

Instructions

Follow these steps to create your Garlic Butter Shrimp with White Wine:

Sauté the Garlic

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Cook the Shrimp

Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque.

Add Wine and Lemon Juice

Pour in the white wine and lemon juice, and let it simmer for an additional 2 minutes for the flavors to meld.

Serve

Remove from heat, garnish with chopped parsley, and serve immediately over pasta or with crusty bread.

Enjoy your delicious Garlic Butter Shrimp with White Wine!

Pro Tips

For best results, make sure your shrimp are fresh and thawed if previously frozen. Pair this dish with a glass of the same white wine used for cooking to enhance the meal experience.

Serving Suggestions

I often serve garlic butter shrimp over a bed of al dente pasta, which balances the richness of the sauce beautifully. If you’re looking for a low-carb option, consider serving it alongside sautéed zucchini noodles or cauliflower rice for a lighter meal. A crusty baguette is another perfect side since it can soak up every last drop of the sauce, making it a satisfying experience.

For a touch of brightness, a squeeze of additional lemon over the dish just before serving can elevate the flavors even further, highlighting the freshness of the shrimp and cutting through the butteriness of the sauce.

Storage and Reheating

If you find yourself with leftovers, store the shrimp in an airtight container in the refrigerator for up to 2 days. However, note that shrimp is best enjoyed fresh, as the texture can suffer a bit during refrigeration. When reheating, do so gently in a skillet over low heat to avoid overcooking and toughening the shrimp further.

If you want to make this dish ahead of time, consider cooking the garlic butter sauce without the shrimp, then refrigerate. You can add the shrimp fresh just before serving for a quick and easy turnaround, ensuring they remain juicy and tender.

Questions About Recipes

→ Can I use frozen shrimp?

Yes, just thaw them completely before cooking for even cooking.

→ What type of white wine should I use?

A dry white wine such as Sauvignon Blanc or Pinot Grigio works best.

→ Can I add vegetables to this dish?

Absolutely! Sautéed spinach, cherry tomatoes, or asparagus make great additions.

→ How should I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.