Crevettes à l'Ail
Plump shrimp seared hard in a single layer, then bathed in a glossy sauce of gently toasted garlic, butter, white wine, and lemon. Ten minutes from cold pan to the table, with a punch of garlic that stays sweet, never bitter.
Pat the shrimp bone-dry and season them, then sear in a hot skillet in a single layer for about 60 seconds a side until just pink and opaque, and pull them out. Lower the heat, gently sweat a generous amount of sliced and minced garlic in butter and oil until fragrant and pale gold (never brown), deglaze with white wine and lemon juice, then swirl in cold butter off the heat to build a glossy sauce. Return the shrimp for 30 seconds to coat, finish with parsley, and serve immediately.
- Dry shrimp sear instead of steam, so blot them hard with paper towels before they hit the pan.
- Cook garlic low and slow to pale gold; browned garlic turns bitter and ruins the sauce.
- Shrimp are done at 60-90 seconds per side. Residual heat finishes them, so pull early.
Equipment
- 12-inch stainless or cast-iron skillet
- Sharp paring knife
- Microplane or garlic press
- Tongs
- Paper towels
Ingrédients
Shrimp
- 680 g large shrimp (21/25 count), peeled and deveined, tails on or off, Thawed if frozen; patted very dry
- 5 g kosher salt, Diamond Crystal; use half if using table salt
- freshly ground black pepper
- 15 ml extra-virgin olive oil, For searing
Garlic butter sauce
- 8 cloves garlic, 6 thinly sliced, 2 finely minced or grated
- 85 g unsalted butter, Divided; keep 2 tbsp cold for finishing
- red pepper flakes, Optional, to taste
- 80 ml dry white wine, Sauvignon Blanc or Pinot Grigio; or sub low-sodium chicken stock
- 30 ml fresh lemon juice, About half a lemon, plus wedges to serve
- 15 g flat-leaf parsley, chopped, Plus more for garnish
Préparation
- ÉTAPE01
Spread the shrimp on a paper-towel-lined tray and blot the tops firmly. Any surface moisture steams instead of sears, so be thorough. Season all over with the salt and black pepper. Let them sit uncovered while the pan heats; 5 minutes at room temperature helps them cook evenly.
- ÉTAPE02
Set a 12-inch stainless or cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. When the butter foam subsides and the fat shimmers, the pan is ready. It should be hot enough that a shrimp sizzles sharply on contact.
- ÉTAPE03
Add the shrimp in a single layer, working in two batches if your pan is crowded. Do not stir. Sear undisturbed for 60 to 90 seconds until the underside is pink and lightly golden, then flip and cook 45 to 60 seconds more, just until opaque. They will finish later, so pull them slightly underdone to a clean plate.
- ÉTAPE04
Reduce the heat to medium-low. Add 3 tablespoons butter, the sliced and minced garlic, and the red pepper flakes. Cook gently, stirring often, for 90 seconds to 2 minutes until the garlic is fragrant and pale gold at the edges. Watch it closely: the moment garlic browns it turns bitter and the whole dish suffers.
- ÉTAPE05
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Raise the heat to medium and simmer for 1 to 2 minutes until the liquid reduces by about a third and smells mellow rather than sharp with alcohol.
- ÉTAPE06
Pull the pan off the heat. Add the remaining 2 tablespoons of cold butter and swirl constantly until it melts into a glossy, slightly thickened sauce. Working off direct heat keeps the emulsion from breaking. Stir in the chopped parsley.
- ÉTAPE07
Return the shrimp and any collected juices to the pan. Toss over low heat for 30 to 45 seconds just to warm through and coat in sauce. Taste and adjust with salt or a squeeze of lemon. Serve immediately with extra parsley and lemon wedges.
Make ahead
Peel, devein, and season the shrimp up to 4 hours ahead and keep them chilled and covered. Slice and mince the garlic and chop the parsley in advance. The dish itself comes together in under 10 minutes and is best cooked to order, so hold off on searing until you are ready to eat.
Storage
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or stock just until warmed through; microwaving overcooks shrimp and makes them rubbery. Not recommended for freezing once cooked, as the texture turns mealy.
Variations
Shrimp Scampi over Pasta
Cook 340 g (12 oz) linguine, reserving a cup of pasta water. Double the wine and butter, and toss the drained pasta into the finished sauce with a splash of the reserved water to loosen. Add the shrimp last so they do not overcook.
Spanish-Style Gambas al Ajillo
Swap the butter for all olive oil (use 120 ml total), skip the wine, and cook the sliced garlic and a whole dried chile in the oil until fragrant. Finish with a splash of sherry and lots of parsley. Serve sizzling with crusty bread.
Creamy Garlic Shrimp
After building the sauce, stir in 120 ml (0.5 cup) heavy cream and 2 tablespoons grated Parmesan. Simmer 2 minutes until slightly thickened, then return the shrimp. Rich and clingy over rice or zucchini noodles.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Questions fréquentes
How do I keep garlic shrimp from turning out rubbery?
Overcooking is the only real risk with garlic shrimp. Shrimp cook in about 2 minutes total; they are done the instant they turn opaque and curl into a loose C. A tight O shape means they went too far. Sear them fast over high heat, pull them slightly underdone, and let the residual heat from the sauce finish the job when you toss them back in.
Can I use frozen shrimp?
Yes, and most shrimp sold as fresh at the counter was previously frozen anyway. Thaw them overnight in the fridge, or quickly in a bowl of cold water for 15 to 20 minutes, then drain and pat them very dry. Excess water is the enemy of a good sear.
What can I use instead of white wine?
Low-sodium chicken or seafood stock works beautifully and keeps the dish alcohol-free. Add a squeeze of extra lemon or a splash of dry vermouth for brightness. You want that acidic lift to balance the butter and garlic.
Why is my garlic bitter?
Garlic scorches fast and turns acrid the second it browns past pale gold. Cook it over medium-low heat, stir it often, and add it after the shrimp are seared so it never sits in a screaming-hot pan. If it does brown, start the garlic over; a rescue is worth the extra minute.
What size shrimp is best for this recipe?
Large shrimp at 21/25 count per pound hit the sweet spot: big enough to stay juicy through a quick sear, small enough to cook evenly. Jumbo shrimp (16/20) work too but need an extra 30 seconds per side. Avoid small salad shrimp, which overcook almost instantly.
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