The Best Garlic Shrimp Ever

"Best in unshelled shrimp, though I'm sure shelled will work too. Use about 30 large or 50 medium, but make sure they are raw, not pre-cooked. Don't forget to serve with ciabatta, to soak up the sauce and gobble up!"
photo by KateL photo by KateL
photo by KateL
photo by pammyowl photo by pammyowl
photo by KateL photo by KateL
Ready In:




  • Heat oil in a skillet.
  • Add the garlic and sauté.
  • Add the shrimp and toss around.
  • Add the parsley and toss some more.
  • Add the white wine and mix around.
  • Add the tomatoes.
  • Salt to taste.
  • Keep mixing around till the shrimp turn pink and the sauce reaches a somewhat thick consistency, but don't wait till it is too thick or you won't be able to dip your bread into the sauce and soak it up!

Questions & Replies

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  1. KerfuffleUponWincle
    Because shrimp cooks so quickly, and to ensure it did not overcook, I let the sauce thicken before adding the shrimp! Tagged on 02/01 for the Best of 2013 game, due 03/01/2014 with extension.
  2. baltisraul
    This is very good recipe and so tasty. One caution; do not add salt until the last 30 sec before serving. If you add too early the shrimp loose that sweet taste.
  3. breezermom
    This is very good, especially when served on top of buttery garlic bread! Served alone, I didn't find it to be a spectacular shrimp dish, so couldn't say it is "the best". But loved it with the tomato sauce served as a sandwich with the bread and some lettuce. Fresh and vibrant flavors. Thanks for sharing! Made for Best of 2013 tag game.
  4. pammyowl
    Yum! The only change I made was to add some oyster sauce. Served over rice noodles. Thanks for posting!
  5. KateL
    Fantastico! The sauce was light, reminded me of a much-loved sauce at a nearby Italian restaurant. We doubled the recipe; as a result, our sauce did not thicken up as much, so next time I would add the shrimp later so they won't overcook. Served with Recipe #498868 #498868 and Recipe #455758 #455758. A winning meal. I used the uncooked shrimp in their shell; I am sure they tasted better, but it was a pain to remove the shells at the dinner table. Made for Spring 2013 Pick-A-Chef.



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