Ruth's Chris Garlic Parmesan Shrimp (Printable View)
Juicy shrimp cooked in rich garlic butter with parmesan and fresh lemon.
# What You'll Need:
→ Shrimp
01 - 1½ lbs large shrimp, peeled and deveined
→ Aromatics & Fats
02 - 3 tablespoons unsalted butter
03 - 2 tablespoons extra-virgin olive oil
04 - 6 cloves garlic, minced
→ Seasoning
05 - ½ teaspoon kosher salt
06 - ¼ teaspoon black pepper
07 - ½ teaspoon crushed red pepper flakes
→ For Finishing
08 - ½ cup freshly grated Parmesan cheese
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons lemon juice
11 - Lemon wedges, for serving
# How-To Steps:
01 - Pat shrimp completely dry with paper towels. 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 butter. Wait until butter melts and begins to foam.
03 - Arrange shrimp in a single layer without overcrowding. Cook for 2–3 minutes per side until just pink and edges curl. Transfer shrimp to a clean plate.
04 - Reduce heat to medium. Add remaining 1 tablespoon butter and minced garlic to skillet. Cook, stirring constantly, for about 1 minute until fragrant but not browned.
05 - Add red pepper flakes and return shrimp to skillet. Toss thoroughly to coat in garlic butter.
06 - Sprinkle Parmesan cheese evenly over shrimp. Let cook for 1 minute until cheese begins to melt.
07 - Remove from heat immediately. Drizzle with lemon juice and scatter fresh parsley on top. Serve right away with extra Parmesan and lemon wedges alongside.
# Expert Advice:
01 -
- This recipe recreates restaurant quality garlic shrimp in under 30 minutes without any fancy techniques
- The combination of butter and olive oil prevents burning while creating that silky rich sauce restaurants are famous for
02 -
- Overcooked shrimp become rubbery and tough—pull them from the pan as soon as they turn pink
- Garlic burns faster than you think, especially in butter—keep it moving and lower the heat immediately if it starts browning
03 -
- Work in batches if your skillet is small—crowding drops the pan temperature and creates steam
- Room temperature shrimp cook more evenly, so take them out of the fridge 15 minutes before starting