Ruth's Chris Garlic Parmesan Shrimp (Print Version)

Juicy shrimp cooked in garlic butter with parmesan and lemon for an elegant dinner 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
11 - Lemon wedges, for serving

# Directions:

01 - Pat shrimp completely dry with paper towels and season evenly with ¼ teaspoon each of salt and black pepper.
02 - Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter, swirling to coat the pan.
03 - Once butter is melted and foaming, arrange shrimp in a single layer. Cook for 2–3 minutes per side until just pink and curled. Remove shrimp to a clean plate.
04 - Reduce heat to medium. Add remaining 1 tablespoon butter and minced garlic to the skillet. Cook, stirring constantly, for about 1 minute until fragrant but not browned.
05 - Add red pepper flakes if using and return shrimp to the skillet. Toss thoroughly to coat in the garlic butter mixture.
06 - Sprinkle Parmesan cheese evenly over the shrimp. Allow to melt for 1 minute, stirring gently to distribute.
07 - Remove from heat. Drizzle with lemon juice and top with fresh parsley. Serve immediately with extra Parmesan and lemon wedges.

# Expert Tips:

01 -
  • It comes together in under 30 minutes but tastes like something from a steakhouse
  • The garlic butter sauce is so good youll want crusty bread just to sop it up
  • This is the kind of impressive yet easy dish that works for both Tuesday dinner and Saturday guests
02 -
  • Overcooked shrimp are rubbery and sad—pull them from heat the second they turn pink and curl
  • Minced garlic can go from fragrant to burnt in seconds, so have your red pepper flakes measured and ready
  • The sauce will continue to thicken off heat, so don't panic if it looks a bit loose in the pan
03 -
  • Room temperature shrimp cook more evenly—take them out of the fridge 20 minutes before cooking
  • Pre-grate your parmesan while the skillet heats, because things move fast once you start cooking
  • Keep a paper towel handy to wipe out any burnt butter bits between the shrimp sear and garlic phases

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