Ruth's Chris Garlic Parmesan Shrimp (Printable)
Juicy shrimp in rich garlic butter with melted Parmesan and bright lemon finish. Ready in 30 minutes.
# What You Need:
→ Shrimp
01 - 1½ lbs large shrimp, peeled and deveined
→ Aromatics & Fats
02 - 3 tbsp unsalted butter
03 - 2 tbsp extra-virgin olive oil
04 - 6 cloves garlic, minced
→ Seasoning
05 - ½ tsp kosher salt
06 - ¼ tsp black pepper
07 - ½ tsp crushed red pepper flakes (optional)
→ For Finishing
08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp fresh parsley, chopped
10 - 2 tbsp lemon juice (about 1 lemon)
11 - Lemon wedges, for serving
# Steps:
01 - Pat shrimp dry with paper towels and season with ¼ teaspoon each of salt and pepper.
02 - Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter.
03 - Once butter is melted and foaming, add shrimp in a single layer. Cook 2–3 minutes per side, until just pink and curled. Remove shrimp to a plate.
04 - Reduce heat to medium. Add remaining 1 tablespoon butter and minced garlic to skillet. Cook, stirring constantly, about 1 minute until fragrant.
05 - Add red pepper flakes (if using) and return shrimp to the skillet. Toss to coat in garlic butter.
06 - Sprinkle Parmesan evenly over the shrimp and let melt for 1 minute.
07 - Remove from heat. Drizzle with lemon juice and top with fresh parsley. Serve immediately, garnished with extra Parmesan and lemon wedges as desired.
# Expert Advice:
01 -
- You get that expensive steakhouse dinner experience in about 30 minutes without the reservation or hefty bill
- The shrimp stay perfectly juicy while developing that gorgeous golden crust from the butter
02 -
- Wet shrimp wont brown properly so take the time to pat them thoroughly dry before cooking
- Garlic burns in seconds over high heat which is why you reduce the temperature before adding it
03 -
- Keep the shells on while cooking for even more flavor then remove before serving
- Let your butter come to room room temperature before starting for better melting