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Best NYT cooking recipe for garlic butter shrimp

Name: Best NYT cooking recipe for garlic butter shrimp
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 4 tbsp unsalted butter; 5 garlic cloves, minced; 1/2 tsp red pepper flakes; 1/4 cup dry white wine (or chicken broth); 1 tbsp lemon juice; Salt and black pepper to taste; 2 tbsp chopped parsley (optional)

The first time I tried the Best NYT cooking recipe for garlic butter shrimp, I was convinced I’d nailed it—until I realized I’d used powdered garlic instead of fresh. My kitchen smelled like a garlic factory explosion, and the shrimp tasted like a sad, dusty mess. My husband, bless him, still ate it with a straight face and said, “It’s… interesting.” After that disaster, I swore I’d master this recipe, and now it’s our go-to for easy weeknight dinners or impressing last-minute guests. It’s foolproof (unless you’re me on day one).

Recipe Card

Recipe Title	Best NYT cooking recipe for garlic butter shrimp
Servings	4
Prep Time	10 mins
Cooking Time	8 mins
Calories	320 per serving

Ingredients

1.5 lbs large shrimp, peeled and deveined
4 tbsp unsalted butter
5 garlic cloves, minced (NOT powdered, learn from me)
1/2 tsp red pepper flakes
1/4 cup dry white wine (or chicken broth if you’re out)
1 tbsp lemon juice
Salt and black pepper to taste
2 tbsp chopped parsley (optional but pretty)

The shrimp size matters here—I once used tiny salad shrimp because they were on sale, and it turned into a buttery puddle with no bite. And don’t skip the wine! I tried it without once, and the sauce was flat. My friend subbed tequila (don’t ask), and it was… a choice.

Directions

Pat the shrimp dry with paper towels (this is crucial—soggy shrimp won’t sear).
Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, cook 1 minute until fragrant.
Add shrimp in a single layer (crowding = steaming, not searing). Cook 2 mins per side until pink.
Pour in wine and lemon juice, simmer 1-2 mins until sauce thickens slightly.
Season with salt, pepper, and parsley. Serve immediately.

That “single layer” step? Yeah, I ignored it once because I was in a rush. The shrimp steamed into rubbery little clouds, and I had to pretend it was “poached shrimp” to save face. Also, don’t walk away during the garlic step—I burned mine while answering a text, and the whole dish tasted like charcoal.

This recipe is my lazy-day hero. I’ve made it after work when I’m too tired to think, and it still feels fancy. The leftovers (if there are any) are great tossed with pasta the next day. My kids dunk bread in the sauce like it’s soup, and I don’t stop them.

I’ve tried adding spinach or cherry tomatoes for a “healthy” twist, but honestly? The original is perfect. Just don’t mess with it like I did.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	3g	18g	36g

It’s not diet food, but it’s not terrible either. I’ve used half butter, half olive oil to cut calories, and it works—but the flavor isn’t as rich. For keto friends, this is a win. Just skip the bread-dunking (or don’t, I won’t tell).

Ingredient Swaps

Ingredient	Substitution
White wine	Chicken broth or extra lemon juice
Butter	Ghee or olive oil (but it’s not the same)
Shrimp	Scallops (cook time changes!)

Scallops work great, but sear them hot and fast—I overcooked them once, and they turned into chewy hockey pucks. Ghee adds a nutty flavor, but my husband said it tasted “like fancy popcorn butter.” Stick to the classic if you can.

Tips

Dry the shrimp like your life depends on it. Wet shrimp = sad, steamed shrimp.
Use fresh garlic. Powder is for garlic bread, not this recipe.
Don’t skip the wine—it deglazes the pan and makes the sauce magical.
Leftovers? Toss with pasta or rice. The sauce soaks in beautifully.

I learned the hard way that “dry the shrimp” isn’t a suggestion. One rainy day, I skipped it, and the shrimp released so much water, the sauce turned into a sad soup. I had to pour it out and start over while my dog judged me from the kitchen doorway.

FAQ

Can I use frozen shrimp?
Yes! Thaw them overnight in the fridge or under cold water. Just dry them extra well—they hold more moisture. I once tried cooking them frozen, and it was a watery disaster.

What if I don’t have white wine?
Chicken broth works, or add extra lemon juice and a splash of vinegar. My aunt used apple cider vinegar once, and it was… interesting. Stick to wine if you can.

How do I know when the shrimp are done?
They turn pink and curl into a “C” shape. If they’re an “O,” they’re overcooked. I learned this after serving rubbery shrimp to my in-laws. They smiled politely. I died inside.

That’s everything I know about making Best NYT cooking recipe for garlic butter shrimp! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes.