Ruth's Chris Garlic Parmesan Shrimp (Printable version)

Succulent shrimp in a rich garlic butter parmesan sauce, inspired by Ruth's Chris Steak House flavors.

# What you'll 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

→ 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. Season evenly with ¼ teaspoon each of salt and black pepper.
02 - Place a large skillet over medium-high heat. Add olive oil and 2 tablespoons butter. Allow butter to melt and begin foaming.
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 the skillet. Cook, stirring constantly, for approximately 1 minute until fragrant but not browned.
05 - Add red pepper flakes if desired. Return shrimp to the skillet and 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 fresh lemon juice and sprinkle with chopped parsley. Serve immediately with additional Parmesan and lemon wedges on the side.

# Expert Advice:

01 -
  • Thirty minutes from start to finish, which feels like actual kitchen magic on weeknights
  • The garlic butter situation here will absolutely make you forget you ever wanted to go out for dinner
02 -
  • Overcooked shrimp are sad and I learned this the expensive way by ruining my first batch and having to order pizza
  • Drying your shrimp thoroughly is the difference between a golden sear and a sad gray steam situation
03 -
  • Work in batches if your skillet is crowded because shrimp steam instead of sear when they are too cozy
  • Mince your garlic finely so it melts into the butter instead of burning in spots

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