Shrimps with Garlic

15 min

2 servings

Some days just weigh heavy, don’t they? I’m an emotional person, and this morning, one phone call sent my mood spiraling. By evening, I was drained from a day of petty frustrations, craving something light and comforting to lift my spirits. I rarely drink, but I poured a glass of wine to unwind and decided to cook something special. My husband had picked up fresh shrimp that morning, and I knew exactly what to make: garlic butter shrimp. This dish is a staple in our home—quick, flavorful, and so delicious it feels like a hug on a plate. With creamy butter, zesty garlic, and a sprinkle of fresh parsley, it’s a simple yet indulgent meal that never fails to brighten my day. Here’s how I made it, with measurements for everyone to follow along

Servings: 2

Ingredients

Shrimp: 300 g (10.5 oz), peeled and deveined
Salted butter: 15 g (1 tbsp)
Garlic: 2 cloves, finely minced
Fresh parsley: 1 small bunch (about 2 tbsp chopped)
Lemon juice: To taste, about 1–2 tsp (5–10 ml)
Capers or brined black peppercorns: 1 tbsp (15 ml)
Leek: 1 stalk, thinly sliced into rounds (about ½ cup or 50 g)

Cooking Instructions

Prep the ingredients: Rinse the shrimp and pat dry. Finely mince the garlic, chop the parsley, and slice the leek into thin rounds. Have your lemon juice ready for a fresh finish.

Melt the butter: In a large skillet over medium heat, melt 15 g (1 tbsp) of salted butter until it starts to foam gently.

Sauté the aromatics: Add the sliced leek and capers (or brined black peppercorns) to the skillet. Cook for 2–3 minutes, stirring occasionally, until the leek softens and becomes fragrant. Add the minced garlic and cook for another minute, letting the garlic release its aroma without browning.

Cook the shrimp: Add the shrimp to the skillet in a single layer. Cook for about 2 minutes per side, until they turn pink and opaque. Be careful not to overcook—they should be tender and juicy, not rubbery.

Finish with flair: Remove the skillet from the heat. Sprinkle the chopped parsley over the shrimp and drizzle with lemon juice to taste. Give it a gentle toss to coat everything in the buttery, garlicky goodness.

Serve immediately: Plate the shrimp with the sauce spooned over the top. Pair with crusty bread, a light salad, or even some pasta to soak up the delicious sauce.

Chef's Note

• If you don’t have salted butter, use unsalted and add a pinch of salt to taste.

• Capers add a briny pop, but brined black peppercorns bring a subtle, spicy depth—both work beautifully.

• For an extra touch, serve with a chilled glass of white wine (like I did to unwind!).

This garlic butter shrimp is my go-to when I need something quick, light, and soul-soothing. It’s proof that even on the toughest days, a simple dish can bring a little joy. Enjoy!