Ruth's Chris Garlic Parmesan Shrimp

The first time I had garlic butter shrimp at a steakhouse, I could not believe how something so simple could taste so extraordinary. That sizzling skillet arrived at our table with this incredible aroma of garlic and butter that made everyone at the table stop mid-conversation. I went home determined to recreate that experience, and after some experimenting in my own kitchen, I discovered the secret is plenty of garlic and finishing with parmesan right at the end.

Last month my sister came over exhausted from work and I made this shrimp skillet while she told me about her day. As soon as the garlic hit the butter, she stopped talking and just breathed in the smell. We ended up eating standing at the counter, both of us too impatient to even bother setting the table, dipping crusty bread into that incredible sauce.

Ingredients

• Large shrimp: I use 1½ pounds peeled and deveined shrimp because they cook evenly and hold up well to high heat without becoming rubbery
• Unsalted butter: Three tablespoons divided helps us create that rich restaurant style sauce and lets us control the salt level
• Extra-virgin olive oil: Two tablespoons prevents the butter from burning at high heat and adds a nice fruity undertone
• Fresh garlic: Six cloves might seem like a lot but this is a garlic forward dish and fresh minced garlic is non negotiable here
• Kosher salt: A half teaspoon total helps all the flavors pop without overwhelming the natural sweetness of the shrimp
• Freshly grated Parmesan: Half a cup of freshly grated cheese melts beautifully over the hot shrimp and adds that nutty finish that makes this dish special
• Fresh parsley and lemon: Two tablespoons of parsley and two tablespoons of lemon juice cut through the richness and brighten everything

Instructions

Prep your shrimp:

Pat the shrimp completely dry with paper towels then season with a quarter teaspoon each of salt and pepper so they are ready to go

Get your skillet hot:

Heat a large skillet over medium high heat and add the olive oil with two tablespoons of butter until melted and foaming

Sear the shrimp:

Add shrimp in a single layer and cook for 2 to 3 minutes per side until just pink and curled then remove to a plate

Make the garlic butter:

Reduce heat to medium add the remaining butter and minced garlic and cook for about 1 minute stirring constantly until fragrant

Bring it together:

Add red pepper flakes if using then return the shrimp to the skillet and toss to coat in all that garlic butter

Finish with parmesan:

Sprinkle the parmesan evenly over the shrimp and let it melt for about 1 minute

Add the final touches:

Remove from heat drizzle with lemon juice and sprinkle with fresh parsley

Serve it up:

Serve immediately with extra parmesan and lemon wedges on the side

Save

This recipe has become my go to when I want to make something that feels fancy but does not require fancy techniques. There is something so satisfying about hearing that sizzle when the shrimp hit the hot pan and watching everyone lean in when the garlic starts to cook.

Serving Suggestions

I love serving this over angel hair pasta tossed with a little olive oil so those garlicky buttery juices coat every strand. A simple green salad with a bright vinaigrette balances the richness perfectly and keeps the meal from feeling too heavy.

Make It Your Own

Sometimes I add a splash of heavy cream right before returning the shrimp to the skillet which transforms the sauce into something incredibly velvety. You can also substitute pecorino romano if you want a sharper more complex flavor that stands up to the garlic even more boldly.

Wine Pairing

A crisp sauvignon blanc cuts through the butter beautifully while a chardonnay complements the richness of the parmesan. Choose something you already enjoy drinking because the best pairing is always a wine you love.

• Chill your wine glass before serving for a restaurant touch
• Serve with crusty bread to mop up every last drop of sauce
• Double the recipe for leftovers because this reheats beautifully

Save

Enjoy every bite of this restaurant quality dinner that came together in under 30 minutes right in your own kitchen.

Common Questions

→ What size shrimp works best?

Large shrimp (16-20 count per pound) are ideal—they cook evenly and provide a substantial bite. Smaller shrimp may overcook quickly, while jumbo shrimp take longer to heat through.

→ Can I use frozen shrimp?

Yes, thaw them completely first. Pat thoroughly with paper towels to remove excess moisture—this ensures proper searing instead of steaming. Frozen shrimp often release more water, affecting the garlic butter sauce consistency.

→ What's the best way to serve this dish?

Plate directly from the skillet while hot. The traditional steak house presentation works beautifully over angel hair pasta, white rice, or with warm crusty bread for dipping. The buttery sauce is the star—don't let it go to waste.

→ How do I know when the shrimp are done?

Look for pink, opaque flesh and a slight curl—typically 2-3 minutes per side. Avoid overcooking; shrimp become rubbery quickly. Remove from heat immediately when they turn pink, as residual heat continues the cooking process.

→ Can I make this ahead?

For best results, cook fresh. The garlic butter sauce can be prepared a few hours ahead and gently reheated. Cooked shrimp toughen when reheated, so plan to sear them just before serving for optimal texture.

→ What cheese substitutes work well?

Pecorino Romano adds a sharper, saltier bite. Grana Padano offers a milder flavor profile. Avoid pre-grated cheeses—they don't melt properly and can create a grainy texture in the butter sauce.