Ruth's Chris Garlic Parmesan Shrimp

The first time I recreated this dish at home, my husband actually asked if we'd ordered takeout. The way the garlic butter clings to each shrimp, that hit of bright lemon at the end, the way parmesan creates these salty little pockets of flavor—it's the kind of dinner that makes weeknights feel special without any actual fuss.

I made this for my sister's birthday last month when she requested something 'fancy but not complicated.' She texted me the next day asking for the recipe, and now it's become her go-to when she wants to feel like she's treating herself without actually making reservations.

Ingredients

• Large shrimp: Fresh or thawed completely before cooking—any moisture on the surface will keep them from getting that gorgeous sear
• Unsalted butter: Using unsalted lets you control the seasoning, and dividing it means some melts into the cooking fat while the rest creates that velvety finish
• Extra-virgin olive oil: Butter alone can burn at high heat, so this raises the smoke point for better shrimp browning
• Garlic: Six cloves might seem excessive until you taste it—garlic is the backbone of this whole operation
• Kosher salt and black pepper: Season in layers, some on the shrimp before cooking and some in the garlic butter phase
• Crushed red pepper flakes: Optional, but that background heat makes everything else pop
• Freshly grated Parmesan: Buy a wedge and grate it yourself—the pre-grated stuff just doesn't melt the same way
• Fresh parsley: More than garnish, it cuts through all that richness with bright, herbaceous freshness
• Lemon juice: Acidity is what makes buttery dishes sing—don't skip this final flourish

Instructions

Prep your shrimp perfectly:

Pat them completely dry with paper towels, then season with ¼ teaspoon each of salt and pepper. This surface moisture is the enemy of a good sear.

Get your skillet properly hot:

Heat a large skillet over medium-high, add the olive oil and 2 tablespoons of butter. Wait until that butter is foaming and slightly golden before the shrimp go in.

Sear with intention:

Add shrimp in a single layer—don't crowd them or they'll steam instead of sear. Cook 2 to 3 minutes per side until pink and curled, then remove to a plate.

Build that garlic butter base:

Reduce heat to medium, add the remaining butter and all that minced garlic. Stir constantly for about 1 minute until it's fragrant but not browned or bitter.

Bring it all together:

Add red pepper flakes if you're using them, return the shrimp to the skillet, and toss until every piece is coated in that garlicky business.

The parmesan moment:

Sprinkle the cheese evenly over everything and let it melt for about 1 minute. Watch it closely—this is where magic happens.

Finish like a pro:

Remove from heat, drizzle with lemon juice, scatter parsley on top. The residual heat will wilt the parsley slightly and release its oils.

Serve immediately:

This dish doesn't wait well—get it onto plates while the sauce is still velvety and that cheese is molten.

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My friend Kristen served this at her first dinner party after moving into her new apartment. She was nervous about hosting, but this recipe was such a hit that people kept asking if she'd spent all day cooking. The best part? She actually had time to sit down and enjoy her own dinner party.

What To Serve With It

Angel hair pasta is classic for a reason—it catches all that garlic butter in every twirl. But I've also served this over jasmine rice for something more substantial, or with nothing but a seriously good baguette for tearing and dipping. The bread option feels almost decadent, like you're at a restaurant where carbs are enthusiastically encouraged.

Wine That Works

Something crisp and acidic will cut through all that butter while still standing up to garlic. A Sauvignon Blanc with its grassy notes feels natural, or a buttery Chardonnay if you really want to lean into the richness. I've even enjoyed this with a dry rosé—the slight fruitiness plays beautifully with the parmesan.

Make It Your Own

Swap in Pecorino Romano for a sharper, saltier finish that some people actually prefer. For extra luxury, splash in some heavy cream after the garlic step—the sauce becomes velvety in a way that feels almost restaurant-indulgent. And if you're feeding heat seekers, increase those red pepper flakes to a full teaspoon.

• Add capers along with the garlic for braky pops of flavor
• Stir in cherry tomatoes during the last 2 minutes for acidity and color
• Try this same technique with scallops for an equally impressive variation

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This is the recipe that convinced me restaurant-quality food isn't about technique—it's about confidence and good ingredients. Now it's the dish I turn to when I want to feel like I'm treating myself without actually making reservations.

Recipe FAQ

→ What size shrimp works best?

Large shrimp (16-20 count per pound) are ideal—they cook evenly and provide substantial bites. Jumbo shrimp work beautifully too, though you may need an extra minute per side.

→ Can I use frozen shrimp?

Yes, thaw completely and pat thoroughly dry before cooking. Excess moisture prevents proper searing and creates a watery sauce instead of a rich garlic butter coating.

→ Why remove shrimp before adding garlic?

Garlic burns quickly at high heat. Removing the shrimp allows you to reduce temperature and cook garlic gently until fragrant without bitterness, then reunite everything for final coating.

→ What sides complement this dish?

Crusty bread for dipping in the garlic butter sauce, angel hair pasta tossed with olive oil, or steamed asparagus. The dish pairs beautifully with roasted potatoes or over lemon rice.

→ Can I make this ahead?

Best served immediately while shrimp are tender and sauce is fresh. You can prep ingredients in advance—peel shrimp, mince garlic, grate Parmesan—for quick assembly when ready to cook.