Easy Garlic Butter Shrimp

5 stars based on 40 votes

garlic butter shrimp

This garlic butter shrimp is one of my go-to recipes when I have to hit the kitchen running. It takes just twenty minutes to make, I always have all of the ingredients on hand, the kids love it as much as I do, and there’s barely any clean-up!  I like to serve it over pasta or with a lightly toasted baguette for mopping up all of the garlic-butter sauce. It also makes a fabulous appetizer for a party — just keep the tails on and serve with plenty of napkins.


Begin by tossing the shrimp with olive oil, salt, pepper and garlic directly on a baking sheet.


Roast in the oven for 6-8 minutes, until pink.


Add the butter directly to the hot baking sheet and toss with the shrimp until melted. Sprinkle with a bit of parsley if desired and serve with lemon wedges.


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Easy Garlic Butter Shrimp

Servings: 4 - 6
Total Time: 20 Minutes


  • 2 pounds extra large or jumbo shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large cloves garlic, minced
  • 4 tablespoons unsalted butter, softened
  • Pinch freshly chopped parsley, for garnish (optional)
  • Lemon wedges, for serving (optional)


  1. Preheat the oven to 350°F.
  2. Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic. Roast for 6-8 minutes, or until the shrimp are pink and just cooked through. Immediately add the butter directly on the hot baking sheet and stir until melted. Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges.
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Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 218
  • Fat: 14 g
  • Saturated fat: 6 g
  • Carbohydrates: 2 g
  • Sugar: 0g
  • Fiber: 0g
  • Protein: 21 g
  • Sodium: 857 mg
  • Cholesterol: 211 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    Such a great go-to recipe! It was soooo easy to do. Instead of serving the shrimp on top of pasta, I served it on zoodles! Very lo-carb! I’ll always keep a bag of shrimp in my freezer now.
    P.S. Love your cookbook!

    - Beth on September 3, 2018 Reply
    • Glad you liked the shrimp and are enjoying the cookbook! 🙂

      - Jenn on September 4, 2018 Reply
  • 4 stars

    Too Salty! Loved the cooking method. The shrimp were tender, something I have difficulty achieving when I saute on the stovetop. I must say that I found the shrimp, while tasty, were waaaaay too salty. I had to strain the shrimp and discard the sauce. I’m surprised there are no other comments about this. Next time I will use 1/2 tsp. or less, but will make it again.

    - Leslie Anne on July 29, 2018 Reply
  • Could you do half shrimp and half scallops?

    - Shelley on May 16, 2018 Reply
    • Sure, I think that would work!

      - Jenn on May 17, 2018 Reply
  • 4 stars

    What other options are they besides shrimp? If I wanted to substitute it with something?

    - Kel on May 1, 2018 Reply
    • Hi Kel, I can’t think of what would be appropriate — I think this recipe is really best with shrimp — sorry!

      - Jenn on May 1, 2018 Reply
  • Dear Jenn, Enjoyed many of your recipes and loved every one of them. But I am puzzled. Recipe for easy garlic shrimp calls for shrimp, ‘peeled deveined’; the illustration picture of products used has a bag of shrimp that states ‘simple peel deveined’. Isn’t that two different types of shrimp?
    Thanx for all your wonderful recipes, Joanmarie

    - Joanmarie on April 28, 2018 Reply
    • Hi Joanmarie, You can either purchase shrimp that are already peeled and deveined or can you peel and devein them yourself (which is what I did with the shrimp in the pic). Hope that clarifies that you enjoy the shrimp! 🙂

      - Jenn on April 29, 2018 Reply
  • 5 stars

    What a great way to make shrimp! It was delicious! I used fresh shrimp and it was easy and a hit! Thanks, Jenn!

    - Colette Dryden on April 4, 2018 Reply
  • Do I boil the fresh shrimp first? Or does it cook in the oven?

    - Greg Gibson on March 11, 2018 Reply
    • Hi Greg – the shrimp will cook fully in the oven. Enjoy!

      - Jenn on March 11, 2018 Reply
  • 5 stars

    Love this recipe. It’s similar to something I have been making 15-20 years (garlic-butter shrimp on the grill, my late Father-in-law cooked shrimp like this). I’ve adopted his to the stove-top and grill and really like to change things up: adding Bay Seasoning, Lemon-Pepper spice mix, my own Blackening Seasoning, my own Cajun Seasoning, etc. to match a different meal profile. I weird that I like to use my own seasoning but controlling the salt level is necessary. Thanks for posting and I hope the best to you and your family. Keep up the great recipes!

    - Eric B. on February 20, 2018 Reply
  • 5 stars

    My picky son loved this- in fact it’s one of the few meals that really appeals to all of us. And it’s soooo easy.

    - liz on December 4, 2017 Reply
  • 5 stars

    This is one of my favorite recipes! Simple, quick, and tastes delicious! The recipe is perfect the way it is, no need to change a thing. It is my go to recipe when the family is craving shrimp. Have made it many times and it always comes out great!

    - Debra Spagnuolo on September 14, 2017 Reply
  • 5 stars

    Thank you, perfection once again!
    I used inexpensive defrosted shrimp and this recipe was still stellar. I did cook them for 8 minutes.

    - Teresa on September 3, 2017 Reply
  • How many shrimp in one serving of this recipe?

    - Margaret Jerome on June 9, 2017 Reply
    • Hi Margaret, I can’t say for sure how many shrimp per serving as it depends on whether you use extra large or jumbo shrimp. The recipe serves 6, so you could divide it up into the 6 servings to be sure.

      - Jenn on June 9, 2017 Reply
  • 5 stars

    This was so very easy and delicious! It makes me always want to make shrimp this way. Served with rice and a green salad.

    - Sue S on May 11, 2017 Reply
  • If I use Kerrygold butter with this, which is salted, do I need to make any adjustments to the recipe? I wasn’t sure if the recipe called for salted or unsalted butter. Thanks in advance!

    - Mina on March 28, 2017 Reply
    • Hi Mina, the recipe calls for unsalted butter. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can reduce the salt in the recipe as needed. Enjoy!

      - Jenn on March 28, 2017 Reply
  • 4 stars

    Easy-peasy, and delicious! The only thing I would do differently is buy a better quality of shrimp. I made about a quarter of the recipe and it turned out great.

    - Vicki Frederick on February 26, 2017 Reply
  • Can I substitute regular margarine for the unsalted butter?

    - Wanda on February 15, 2017 Reply
    • Hi Wanda, I’ve never used margarine here, but I think it should work. I would reduce the added salt, though.

      - Jenn on February 15, 2017 Reply
  • What temperaturer do I use to roast?

    - Christine Knapp on January 24, 2017 Reply
    • The shrimp gets roasted at 350 degrees. Enjoy!

      - Jenn on January 24, 2017 Reply
  • 5 stars

    Was a great Christmas eve meal. Simple and delicious. ?
    Merry Christmas!

    - SandraM on December 24, 2016 Reply
  • 5 stars

    Yum! I made this tonight and served with salad and crusty bread. The bread was good for soaking up the yummy butter and garlic.
    So quick and easy for a weeknight meal.

    - SandraM on December 12, 2016 Reply
  • If I was to make a large amount for an appetizer on a buffet table, can they be kept warm in a chafing dish? Would they overcook?

    - Joan on December 5, 2016 Reply
    • Hi Joan, Because shrimp are pretty delicate (and not very appealing/tender when overcooked) I’d avoid a chafing dish for these. Sorry!

      - Jenn on December 6, 2016 Reply
  • 5 stars

    This is delish! Love how easy it is and not many dishes – my kind of meal! I’ve made this as an appetizer and also as dinner (pasta and a salad).

    - LMH on December 5, 2016 Reply
  • 5 stars

    Just wonderful, and so easy in the oven! A sheet of parchment paper helped reduce cleanup even more. How intriguing to think of cooking shrimp that way! Tail-less, so it could be served over angelhair pasta. Made it for a rare ‘date night’ dinner, along with your Zucchini Noodles with Pesto and Pine Nuts, and both were fantastic. My husband thought I’d slaved for hours. Thank you! 😉

    - Bernadette on December 1, 2016 Reply
  • 5 stars

    Absolutely delicious. My husband called me at 4pm to ask if he could bring a client home for dinner that night. I had to clean the house and prepare something amazing for dinner quickly. I had never made this dish before but it had the word easy in the title had I had frozen shrimp on hand. It was super quick, easy and turned out perfect. Even the kids loved it. If you want to make it LOOK like you have put a lot of effort into creating an amazing meal-try this recipe. Fantastic!!

    - Lee-Ann on October 6, 2016 Reply
  • Do the shrimp have to be defrosted and shelled first for the easy garlic shrimp? How can this recipe take just 20 minutes?

    - Vivian on September 18, 2016 Reply
    • Hi Vivian, Yes, if using frozen shrimp in the shell, they need to be defrosted and peeled. I usually run them under warm water, which makes it quick and easy.

      - Jenn on September 18, 2016 Reply
  • 5 stars

    Hi Jenn, I made your recipe using wild Argentinean red shrimp, which have a slightly different taste. They were absolutely delicious and so easy. I’m wondering where all the sodium comes from. 1867mg per serving seems way high for the ingredients. I’m hoping that’s a typo. Thanks.

    - Sally Davis on June 27, 2016 Reply
    • Hi Sally, I’m glad to hear you enjoyed the shrimp! I use a program called Edamam to calculate nutritional info for each recipe. I just re-entered the recipe and the results now indicate that there are only 1,286 mg. of sodium per serving; so still high, but not approaching 2,000 mg! I suspect that Edamam periodically changes the numbers of certain ingredients based on any research they do, so I assume that accounts for the periodic changes in the numbers. Hope that helps!

      - Jenn on June 27, 2016 Reply
  • Jenn- Is there any reason you HAVE to keep the tails on? I am just thinking tails off would make it easier for my kiddos. I have never cooked shrimp before and want to make sure taking the tails off doesn’t cause them to cook faster or dry out? Thanks!

    - Meredith on April 30, 2016 Reply
    • Hi Meredith, Feel free to take them off. I do that sometimes as well. Hope the kids enjoy 🙂

      - Jenn on April 30, 2016 Reply
  • I’m planning a pasta bar party. What are your suggestions for making this as an “make-ahead-of time” dish?

    - Mary on April 5, 2016 Reply
    • Hmmm, so as not to overcook the shrimp, maybe I’d undercook them a bit in the oven, and then reheat them just until warm in the microwave.

      - Jenn on April 6, 2016 Reply
  • 3 stars

    Eh. I’m confused over the rave reviews on this one. It certainly wasn’t bad but it definitely wasn’t great either. Just average. We served it with noodles but the only variation to the recipe is that I only used 1 lb of shrimp, and then cut the other ingredients in half to coincide. Shouldn’t have made a difference because everything was in proportion to the original recipe but there was very little flavor.

    - Mary on March 31, 2016 Reply
    • I agree..they were good but just lacking something?

      - Leigh williams on August 24, 2016 Reply
      • Next time try squeezing some lemon juice on the shrimp during the cooking stage. You will be amazed at how much flavor difference this adds to the dish.

        - Mel on November 13, 2016 Reply
  • 5 stars

    I made this the other night for dinner, and it was very quick and tasty. The shrimp were tender and flavorful. Served them over fettucini, along with some crusty bread. A hit with the kids,

    - Jacque on March 12, 2016 Reply
  • Why can’t we use pre-cooked shrimp?

    - Kimberley on February 6, 2016 Reply
    • Kimberly, while I think this is best with fresh shrimp, if you want to adapt it for cooked, I would cook the garlic in the olive oil and butter over very low heat for about 5 minutes, then add the cooked shrimp and heat until just warm. Hope you enjoy!

      - Jenn on February 6, 2016 Reply
  • Does this make enough sauce to serve with pasta or rice?

    - gail on February 2, 2016 Reply
    • Yes Gail, it does. Hope you enjoy!

      - Jenn on February 2, 2016 Reply
  • 5 stars

    I’ve been waiting and waiting to try this recipe since my husband doesn’t like shrimp. As soon as he said he wanted to go fishing today I said, “I know what I’m having for lunch.” I can’t believe how good and easy it was. I don’t think it took the whole 20 minutes. I lined my cookie sheet with foil so there wasn’t even any cleanup. Thank you so much. I’m now saving this site to favorites.

    - Stacy on January 31, 2016 Reply
  • 5 stars

    Again, quick and easy…..and of course delisioso!!!!!!! My husband literally inhaled the shrimp!!!! It was soooo tasty and soooo easy! Thanks again!

    - Irene on January 23, 2016 Reply
  • 5 stars

    These were delicious. My husband and I love garlic so I doubled it. I’m going to try incorporating this into a main course.

    - Renee B on December 23, 2015 Reply
  • 5 stars

    My first time making a shrimp dish. It was super easy and delicious! My husband loves shrimp and he said it may have been the best he’s ever had. Will be making again.

    - Tina on December 22, 2015 Reply
  • 5 stars

    These shrimp are AWESOME! I have made them so many times and I always get, “this is my favorite dinner!” Thanks Jenn!

    - Lindsy on December 12, 2015 Reply
  • 5 stars

    I made these for dinner (with some veggies) & they were wonderful! So much flavor. Will definitely make again! Thanks!

    - Esther on December 10, 2015 Reply
  • 5 stars

    Easy and delicious! Just my kind of meal!

    - Laura Hammontree on December 3, 2015 Reply
  • 5 stars

    I made this the other night for supper. I followed the recipe and it was delicious. I served it over fresh linguine noodles. My 12 year old loved it. It will become a regular item in my dinner rotation.

    - Michelle Forster on November 24, 2015 Reply
  • 5 stars

    Wow, this was good. I halved the recipe but kept the two cloves of garlic. I used Smart Balance and sprinkled the shrimp with Italian seasoning after it was out of the oven. Normally I have mixed feelings about sea food and sea food flavors, but the garlic especially made this recipe an instant favorite!

    - Diana on October 8, 2015 Reply
  • 5 stars

    Scrumptious. Served over wheat fettuccine pasra with broccoli.

    - Chandra on August 27, 2015 Reply
  • 5 stars

    Wow! I am home alone and have been ordering in all week. I had some shrimp in the freezer, and knew I could count on this site to turn out something amazing with limited time and ingredients. Crazy how just a few simple ingredients can taste so good. I actually made these stovetop only because my oven was occupied with my brussel sprouts and gave them about 2 minutes a side on medium heat and otherwise did things exactly as specified. Delicious! Can’t wait to make these for hubby when he comes home with some yummy warm bread and Sauvignon Blanc. Thanks Jenn!

    - Senorita_R on July 20, 2015 Reply
  • When making the garlic butter shrimp do you add the garlic while roasting the shrimp or when adding the butter at the end?

    - Belinda on July 10, 2015 Reply
    • Hi Belinda, You add the garlic with the salt and pepper. Enjoy!

      - Jenn on July 12, 2015 Reply
  • Can pre-cooked shrimp be used in this recipe?

    - alvin on July 10, 2015 Reply
    • Sorry, Alvin, that won’t work.

      - Jenn on July 12, 2015 Reply
  • I made the easy shrimp the night before a party and served it cold with cocktail sauce. I just added 1/2 T of the butter and a little lemon juice to soak overnight.
    baked @ 400 4min for the 31-40 size which is perfect. I have baked my shrimp for several years and found. 7 min for 26-30 size 9 min 12-15 size
    Can’t believe anyone would cook shrimp 12 min! they would be dry and hard and ugh.

    - Diane Seibert on July 9, 2015 Reply
  • Question:
    I tried to print the whole document, step by step and I am unable to print it or save it. However, I am able to print the recipe and only one of the pictures. What am I doing wrong?
    Thank you.
    Maria Kippen

    - Maria Kippen on July 9, 2015 Reply
    • Hi Maria, I would try highlighting exactly what you would like to print, then right click to print. The site is not designed to print out the step-by-photos, as most people don’t to deal with that many pages (it is a lot!).

      - Jenn on July 9, 2015 Reply
  • Can I add scallops to the shrimp recipe? How would they change the cooking time (if at all?)

    - Jeanne Sherwin on April 30, 2015 Reply
    • Hi Jeanne, Sure; cook time should be the same.

      - Jenn on May 1, 2015 Reply
  • 5 stars

    Made this for dinner tonight and it was soooooo good. Super easy to make, I had all the ingredients! Added it to pasta and broccoli and it was a hit with my 11 year old (who said he doesn’t like shrimp)! Thanks so much for this recipe!

    - Linda A. on March 16, 2015 Reply
    • Oh I forgot to mention I used about half the salt and pepper and it was a tad over seasoned but STILL AMAZING. Next time I will use ¼ of salt and ¼ of pepper.

      - Linda A. on March 21, 2015 Reply
  • 5 stars

    We made these for dinner last night and they were delicious!

    - John H on February 28, 2015 Reply
  • 1 stars

    This recipes is incredibly over salted. The shrimp are slimy and raw at anything less than 12 minutes.

    - Chris on February 16, 2015 Reply
    • 5 stars

      Maybe your oven temp isn’t calibrated correctly; you can get an oven thermometer to check and see if your oven isn’t heating properly. I tried the recipe as is and it was wonderful!

      Just a thought.. 🙂

      - Kelly on February 27, 2015 Reply
    • Hi, A little late to the party, I know but…

      Everyone has their own taste for how their protein is cooked: I like my meat on the rare to med rare – lamb is rare. Period.
      My sister, a fish eating “vegetarian” insists on her fish being WELL done. I would die if I had to eat fish that definitively “dead”. So, while one may think that 8 minutes leaves the shrimp slimy, others think 12 is a bit over the top. This whole discussion assumes that the oven is, indeed, correctly calibrated.

      - jakaca23 on May 22, 2016 Reply
  • 5 stars

    Just made this for dinner and my family loved it – you never disappoint

    - Ireisha K on January 27, 2015 Reply
  • 5 stars

    Fantastic! And what a great surprise to have a fast and easy recipe turn out so tasty and satisfying. I used the humongous jumbo shrimp in the fresh seafood dept. although these had been previously frozen, just as you said. Next time I’m going to try some from a frozen package to compare. If they are just as good, it sure would be convenient to keep a package in my freezer for nights I don’t have much time to cook or am too tired to make something elaborate. Thanks so much for so many incredible recipes! You’re the best find ever.

    - Jane W on January 8, 2015 Reply
    • Thanks, Jane! So glad you’re enjoying the recipes!

      - Jenn on January 9, 2015 Reply
  • 5 stars

    Delicious, easy to make and loved by my family!

    - Sandra Morrell on December 4, 2014 Reply
  • 5 stars

    I googled shrimp and your page came up so I was skeptical since and that was at 7 pm…now at 7:30 pm I am trying to see how many other recipes I can use…this week and it’s Wednesday

    - KENNEDYNANA on October 29, 2014 Reply
  • These recipes are wonderful — especially when they include the food value/calories/sodium in each dish. Speaking as a person who has to watch calorie & sodium intake, it is helpful when this information is included. When it’s not included, I disregard the recipe.

    - Judith on October 19, 2014 Reply
  • Maybe I’ve missed it – when do you put the garlic in?


    - Kat on September 18, 2014 Reply
    • Hi Kat, It gets added with the olive oil, salt and pepper.

      - Jenn on September 18, 2014 Reply
  • 5 stars

    this recipe was DELICIOUS! and so easy to make. i love the idea of cooking the shrimp in the oven instead of stovetop in a skillet. this is going to be my go-to recipe for a quick and easy dinner.

    - nicole latona on July 17, 2014 Reply
  • 5 stars

    This had to be one of the easiest dishes I’ve made in a long time. It took no time to make this flavorful dish. The only thing I changed from the recipe was the amount of garlic, I love garlic so I added about twice as much. I served this dish w/ pasta and corn. The little bit that was left I mixed w/ the pasta and corn and ate it cold for lunch the next day. Great dish will make again simply because it was easy and quick. I had dinner on the table in 20 minutes.

    - Andrea on July 9, 2014 Reply
  • 5 stars

    A perfect special occasion meal, add some rice, and another vegetable for a perfect meal. Really good! 😀

    - Cathy on July 2, 2014 Reply
  • I got frozen shrimp. Do I thaw in refrigerator first or run under water? Thanks

    - Meryl on June 26, 2014 Reply
    • Hi Meryl, Either way is fine. I usually keep shrimp frozen until the last minute and then run under water in case our dinner plans change.

      - Jenn on June 26, 2014 Reply
  • Delicious! Thanks for sharing. As a native Marylander, I added some Old Bay and lemon pepper to the mix and it was fabulous! Everyone loved it.

    - Christie on May 27, 2014 Reply
  • I’ll try tonight thnx for sharing

    - Oli on April 3, 2014 Reply
  • This sounds great. Just right for our gulf shrimp.

    - Jesse Hardeman on March 27, 2014 Reply
  • Can I use ghee instead of butter? I’m starting the whole30 challenge next week and can’t use butter.

    - Viki on March 27, 2014 Reply
    • Hi Viki, I think that should work fine.

      - Jenn on March 27, 2014 Reply
  • I made these and added Old Bay seasoning and a little less salt, then served them with pasta and asparagus and everyone thought I’d spent forever in the kitchen 🙂

    Start to finish I had dinner on table in less than 30 minutes. Thank you for these quick delicious recipes!

    - Kim on March 27, 2014 Reply
  • I like your version better, though, because then I could control the sodium. Can’t wait to try it!

    - Robin on March 26, 2014 Reply
  • I have recently been making something similar I saw on Pinterest or FB, and it so good as well. You melt one stick of butter and put that on a sheet pan, then slice up several lemons and place them on the butter. Then top the lemons with a layer of all the shrimp. Finally, sprinkle one packet of Italian dressing mix on top. Bake at 350 for around 10 minutes or so. YUMMM!

    - Robin on March 26, 2014 Reply
  • Are shrimp frozen or just refrigerated?

    - Eve on March 21, 2014 Reply
    • Hi Eve, Unless you live near the coast and have access to fresh-caught shrimp, always buy frozen shrimp and defrost before cooking. The “fresh” shrimp you see in the seafood case at most supermarkets are just frozen shrimp that have been defrosted — and you never know how long they’ve been sitting there. I usually poke a few holes in the bag and then run warm water over the shrimp to defrost; it only takes a few minutes and the shrimp are ready to cook.

      - Jenn on March 21, 2014 Reply
      • So when do you put your bag of shrimp into the refrigerator for defrosting? Do you need to pat dry before putting on baking sheet?

        - Eve on March 21, 2014 Reply
        • Hi Eve, You could do it the day before or just run the shrimp under warm water right before you cook them (see my previous reply). You don’t need to pat the shrimp completely dry but it’s a good idea to let them drain in a colander for a few minutes.

          - Jenn on March 21, 2014 Reply
  • I am looking forward to trying this. . .I certainly have found that I like doing the shrimp in the oven. It seems to keep them from drying out.

    - Karen on March 20, 2014 Reply
  • Hi Jen,
    Very nice recipe. Unique procedure in baking the shrimp. I ususally make scampi on the stove top but the nice roasted flavor is simply terrific. “Did you do something different to these shrimp?” I was asked tonight…..”Nope, same ol thing”…LOL Thanks Jen.

    - John on March 20, 2014 Reply
  • Only one comment so far? Want to see what others think and variations they have tried. I have two bags, four pounds, of cooked frozen shrimp left from the Winter holidays to use. Maybe put some of those in a microwave-safe dish, add the oil and other things and butter on top, maybe 5 minutes and see how it came out with more time if necessary to get really hot? Just to thaw and get it all hot and let the shrimp marinate a little? One serving at a time! ???

    - Dusty on March 20, 2014 Reply
    • Hi Dusty, I just posted the recipe this morning – give it time 🙂 It’s important to use raw shrimp for this recipe. If you want to adapt it for cooked shrimp, I would cook the garlic in the olive oil and butter over very low heat for about 5 minutes, then add the cooked shrimp and heat until just warm.

      - Jenn on March 20, 2014 Reply
  • Jenn, simple , easy and delicious. Scampi-style. I do it in a hot skillet and serve it over linguine. I don’t have an oven in my tent ! LOL

    - Pete on March 20, 2014 Reply
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