Best Garlic Butter Shrimp / Prawns
Best Garlic Butter Shrimp / Prawns is a easy Italian‑Mediterranean recipe that serves 6. 460 calories per serving. Recipe by Chef Jean-Pierre on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $29.95 total, $4.99 per serving
Ingredients
- 1.5 lb Black Tiger Shrimp (peeled, deveined; can use any large shrimp; cut in half lengthwise for garnish)
- 4 Tbsp Unsalted Butter (softened; divided)
- 1 Tbsp Olive Oil (extra‑virgin; optional, mixed with butter to raise smoke point)
- 1 medium Red Onion (diced fine; can substitute yellow onion)
- 6 cloves Garlic (roughly chopped; generous amount for true garlic flavor)
- 1 cup Cherry Tomatoes (halved; can use regular tomatoes diced)
- 1/4 cup Fresh Parsley (chopped; plus extra for garnish)
- 1/2 cup Dry White Wine (dry (e.g., Sauvignon Blanc or Chardonnay); can substitute broth)
- 1/4 cup Heavy Cream (adds richness; can use half‑and‑half)
- 12 oz Linguini Pasta (dry; cook according to package, then toss with butter)
- to taste Fleur de Sel (or any kosher/sea salt)
- to taste Black Pepper (freshly ground)
- optional to taste Parmesan Cheese (freshly grated for serving)
Instructions
Prepare Shrimp
Rinse the shrimp under cold water, pat dry, and if desired cut each shrimp lengthwise in half for a butterfly shape; set half of the pieces aside for garnish.
Time: PT5M
Chop Vegetables & Herbs
Dice the red onion, roughly chop the garlic cloves, halve the cherry tomatoes, and finely chop the parsley.
Time: PT5M
Cook Pasta
Bring a large pot of salted water to a boil, add the linguini and cook until al dente (about 9‑11 minutes). Drain, return to pot, toss with 1 tbsp butter, and set aside.
Time: PT10M
Temperature: 212°F
Sauté Onion & Garlic
Heat the skillet over medium‑high heat, add 1 tbsp butter and 1 tbsp olive oil. When the butter foams, add the diced red onion and sauté 2‑3 minutes until just softened, then add the chopped garlic and cook another 30 seconds until fragrant.
Time: PT4M
Temperature: 350°F
Cook Shrimp
Increase heat to high, add the shrimp (reserve the butterfly pieces for garnish). Season with Fleur de Sel and freshly ground black pepper. Sauté 2‑3 minutes, stirring, until the shrimp turn pink and start to curl.
Time: PT3M
Temperature: 375°F
Deglaze & Build Sauce
Add the white wine to the pan, scraping up any browned bits. Let it reduce by half (about 1‑2 minutes). Stir in the heavy cream, cherry tomatoes, and half of the chopped parsley.
Time: PT4M
Temperature: 350°F
Combine Pasta and Sauce
Add the cooked linguini to the skillet, toss to coat evenly with the sauce. Cook together for 1‑2 minutes on low heat so the pasta absorbs some sauce.
Time: PT2M
Temperature: 350°F
Finish & Plate
Turn off the heat. Add the remaining butter (1 tbsp) for extra gloss, stir in the remaining parsley, and gently place the reserved butterfly shrimp on top of the pasta. Garnish with extra tomato quarters and a sprinkle of grated Parmesan if desired.
Time: PT2M
Serve
Serve immediately while hot. Pair with a crisp white wine or a light salad if desired.
Time: PT0M
Nutrition Facts
- Calories
- 460
- Protein
- 13 g
- Carbohydrates
- 23 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Pescatarian, Contains dairy, Contains gluten
Allergens: Shellfish, Dairy, Gluten
Ingredient Substitutions
- Instead of Black Tiger Shrimp: large raw shrimp, peeled and deveined shrimp
- Instead of Unsalted Butter: clarified butter (ghee), olive oil (for lower butter flavor)
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Red Onion: yellow onion, white onion
- Instead of Garlic: garlic puree, garlic paste
- Instead of Cherry Tomatoes: Roma tomatoes, diced, canned diced tomatoes (drained)
- Instead of Fresh Parsley: flat‑leaf parsley, basil (different flavor)
- Instead of Dry White Wine: chicken broth, vegetable broth
- Instead of Heavy Cream: half‑and‑half, creme fraiche
- Instead of Linguini Pasta: spaghetti, fettuccine
- Instead of Fleur de Sel: kosher salt, table salt
- Instead of Black Pepper: white pepper
- Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan option)
Equipment Needed
- Large Non‑Stick Skillet
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Large Pot
- Colander
- Measuring Cups
- Measuring Spoons
- Serving Plate
Critical Steps — Do Not Skip
- Cutting the shrimp lengthwise (optional) – ensures quick, even cooking.
- Do not overcook the shrimp – they become rubbery.
- Add garlic after the onion and watch for browning.
- Deglaze with white wine and let it reduce before adding cream.
- Finish with butter off the heat to keep the sauce silky.
Chef Tips from the Video
- Use high‑quality butter for the richest flavor; clarified butter reduces the chance of burning.
- A splash of lemon juice at the end brightens the sauce without overpowering the garlic.
- If you like a little heat, add a pinch of red‑pepper flakes with the garlic.
Troubleshooting
Shrimp become rubbery and tough.
Cook shrimp only until they turn pink and start to curl, about 2‑3 minutes on high heat. Remove them immediately if the sauce needs more time.
Sauce is too thin.
Let the wine reduce longer before adding cream, or finish the sauce with a little extra butter or a splash of cream to thicken.
Garlic burns and turns bitter.
Add garlic after the onion has softened and keep the heat at medium‑high; stir constantly and remove from heat as soon as it becomes fragrant.
Pasta is soggy.
Drain pasta well, toss with butter, and add it to the skillet only at the end for a quick 1‑2 minute toss. Use reserved pasta water sparingly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat, adding a splash of broth or water.
Freezer: Sauce (without pasta) freezes well for up to 1 month. Thaw overnight and reheat; cook fresh pasta when serving.
Room temperature: Do not leave the cooked dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Prep all vegetables and measure wine and cream before you start cooking.
- The sauce can be made up to 2 hours ahead; keep warm on low heat.
- Cook the pasta al dente and cool it quickly in an ice bath if you plan to store it.
Frequently Asked Questions
What is the cultural significance and history of garlic shrimp with linguini in Italian‑Mediterranean cuisine?
Garlic shrimp (gamberi all'aglio) is a classic coastal Italian preparation that highlights the region’s love for fresh seafood and simple, aromatic sauces. Combining it with linguini reflects the Italian tradition of pairing long‑strand pasta with light, oil‑based or butter‑based sauces that let the seafood shine.
What are the traditional regional variations of garlic shrimp in Mediterranean cuisine?
In southern Italy, shrimp are often sautéed with olive oil, garlic, and a splash of white wine, sometimes finished with lemon and parsley. In Spain, a similar dish uses smoked paprika and sherry, while in France the Provençal version adds herbs de Provence and sometimes tomatoes.
How is garlic shrimp traditionally served in coastal Italian restaurants?
It is usually served hot, either on a bed of linguini or other long pasta, garnished with fresh parsley, a drizzle of extra‑virgin olive oil, and a wedge of lemon. The shrimp are presented whole or butterfly‑cut for visual appeal.
What occasions or celebrations is garlic shrimp with linguini traditionally associated with in Italian culture?
Garlic shrimp with linguini is a popular choice for casual family meals, summer gatherings, and seaside festivals where fresh seafood is abundant. It’s also served at informal dinner parties because it can be prepared quickly yet feels elegant.
What authentic ingredients are essential for an authentic Italian garlic shrimp with linguini, and what are acceptable substitutes?
Key ingredients are fresh large shrimp, high‑quality butter, extra‑virgin olive oil, garlic, dry white wine, fresh parsley, and linguini. Substitutes include using regular butter with oil, a dry vermouth instead of wine, or a different long‑strand pasta like spaghetti.
What are the most common mistakes to avoid when making garlic shrimp with linguini?
Common errors include overcooking the shrimp, letting the garlic burn, adding too much liquid which makes the sauce watery, and over‑cooking the pasta before it meets the sauce. Follow the timing cues in the recipe to keep each component perfect.
Why does this garlic shrimp recipe use butter and a splash of white wine instead of just olive oil?
Butter provides a rich, velvety mouthfeel that complements the sweetness of the shrimp, while the white wine adds acidity and depth. Olive oil alone would lack the luxurious texture, and the wine helps deglaze the pan, lifting caramelized bits for flavor.
Can I make garlic shrimp with linguini ahead of time and how should I store it?
Yes, you can prepare the sauce and shrimp up to 2 hours ahead; keep them in a warm pan or covered container. Store the cooked linguini separately and combine just before serving to avoid sogginess. Refrigerate leftovers in an airtight container for up to 2 days.
What texture and appearance should I look for when the garlic shrimp sauce is done?
The sauce should be glossy and coat the back of a spoon, with the cream slightly thickened but still fluid. The shrimp should be pink and curled, and the tomatoes should be softened but still hold shape.
What does the YouTube channel Chef Jean-Pierre specialize in?
The YouTube channel Chef Jean-Pierre focuses on quick, approachable home‑cooking tutorials that blend classic techniques with everyday ingredients. Chef Jean-Pierre often emphasizes clean‑up habits, safety, and making restaurant‑style dishes accessible to home cooks.
How does the YouTube channel Chef Jean-Pierre's approach to Italian cooking differ from other Italian cooking channels?
Chef Jean-Pierre combines straightforward, fast‑track methods with detailed safety and sanitation tips, whereas many Italian channels focus heavily on tradition without emphasizing kitchen hygiene. He also encourages flexibility with ingredient swaps while maintaining authentic flavor.
Last updated: September 3, 2026
