When you need something comforting, fast, and just a little bit special, this one-pan skillet supper is hard to beat. It feels like the kind of meal someone would bring over to help you settle in after a long day, but it is simple enough for a busy weeknight at home. The sauce turns rich and velvety with just a handful of ingredients, and the shrimp cook in minutes, which makes this a lovely choice when you want a homemade dinner without a big sink full of dishes.
This is especially good with hot rice, buttered noodles, mashed potatoes, or a loaf of crusty bread to catch every bit of that silky sauce. For something lighter, serve it with steamed broccoli, green beans, or a crisp salad on the side. If you are setting it out for company, a little lemon water or iced tea rounds things out nicely without taking attention away from the buttery garlic flavor.
4-Ingredient Garlic Butter Shrimp
Servings: 4
Ingredients
1 lb large shrimp, peeled and deveined
Directions
1. Pat the shrimp dry with paper towels so they sear instead of steam. In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and lightly curled. Transfer the shrimp to a plate right away so they do not overcook.
2. Lower the heat to medium-low. Add the remaining 2 tablespoons butter and the minced garlic to the same skillet. Stir for about 30 seconds to 1 minute, just until the garlic is fragrant and softened but not browned.
3. Pour in the heavy cream and stir to combine, scraping up any flavorful bits from the pan. Let the sauce warm gently for 2 to 3 minutes until slightly thickened. Do not let it boil hard, especially once the butter is in, or the sauce can separate.
4. Return the shrimp and any juices on the plate to the skillet. Spoon the sauce over the shrimp and cook for 30 seconds to 1 minute, just until everything is heated through. Serve immediately while the sauce is smooth and glossy.
Variations & Tips
For picky eaters: Keep the garlic a little milder by using 4 cloves instead of 6, and serve the shrimp over plain pasta or rice so the sauce feels familiar and cozy.
Watch the shrimp closely: Shrimp go from tender to rubbery in a hurry, so as soon as they turn pink and opaque, move them out of the pan. They will finish warming in the sauce at the end.
Keep the sauce gentle: Once the sauce is together, low heat is your friend. A hard boil can make a butter-and-cream sauce break, so warm it slowly and stir often for the smoothest finish.
Add a little something extra: Even though the basic version is wonderfully simple, a sprinkle of chopped parsley, a pinch of black pepper, or a squeeze of lemon at the table can brighten everything up nicely if your family enjoys those flavors.
Make it a fuller meal: Stir in a handful of baby spinach at the very end or spoon the shrimp over rice, noodles, or mashed potatoes to stretch the sauce and make supper feel extra hearty.
