I remember the first time I saw someone flambé in a kitchen. It wasn't in some fancy restaurant, but at my grandmother's house during a bustling holiday dinner. The way the blue flames danced over the pan, the sudden burst of warmth, and the incredible aroma that followed – it felt like pure magic. For years, I was intimidated, thinking it was a trick reserved for professional chefs with tall hats and stern faces. But here at Recipeeva Kitchen, we believe cooking should be an adventure, not an anxiety attack. And trust me, the thrill of a quick flambé is more accessible than you think!
This Flaming Garlic Butter Shrimp Provençal isn't just a meal; it's a showstopper. It transports me straight to the sun-drenched coast of Southern France, where herbs are fragrant, garlic is king, and fresh seafood is abundant. I once had a dish there, simple yet profound, that used a splash of Pernod to lift the flavors of the shrimp to another level. The anise note, so subtle, truly complemented the sweet shrimp. This recipe is my ode to that memory, a way to bring a little bit of that Mediterranean sunshine and culinary drama right into your own kitchen. And don't worry, the flambé is optional, but it's *so* much fun! You'll feel like a culinary rockstar, and your kitchen will smell absolutely incredible – a rich blend of sizzling garlic, fresh herbs, and succulent shrimp.
What I love most about this dish is how quickly it comes together, yet it feels incredibly luxurious. It’s perfect for a weeknight when you want something special without spending hours slaving away, or for entertaining guests when you want to impress without breaking a sweat. The shrimp cooks up tender and juicy, bathed in a rich, herby garlic butter sauce, with just a hint of that anise flavor from the optional Pernod. The crispy garlic adds an amazing texture contrast. I confess, the first time I tried to flambé, I almost set off the smoke alarm (true story, my dog gave me the side-eye for weeks!). But practice makes perfect, and even if you skip the flame, the flavors are still absolutely out of this world. Get ready to fall in love with a dish that's as exciting to make as it is to eat!
Ingredients
- 1.5 lbs large shrimp (peeled and deveined, tails on or off)
- 4 tbsp unsalted butter (divided)
- 4 cloves garlic (minced (plus 2 cloves thinly sliced for crispy garlic))
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 2 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh tarragon (optional, but lovely for French flair)
- 1/4 tsp red pepper flakes (optional, for a little kick)
- 2 tbsp Pernod or pastis (optional, for flambé and anise flavor)
- To taste Salt and freshly ground black pepper
- For serving Crusty bread or pasta
Instructions
- In a small skillet, heat 1 tbsp of the butter over medium-low heat. Add the thinly sliced garlic and cook gently until golden brown and crispy. This takes about 3-5 minutes. Be careful not to burn it! Remove the garlic with a slotted spoon and set aside on a paper towel. Keep the infused butter in the pan.
- Pat the shrimp dry with paper towels – this is super important for a good sear! Season the shrimp with salt and pepper. In a large, heavy-bottomed skillet or Dutch oven, melt 2 tbsp of the remaining butter (or use the infused butter from step 1) over medium-high heat. Add the shrimp in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side until pink and opaque. Don't overcook them; they'll get rubbery! Remove shrimp from the pan and set aside.
- Reduce the heat to medium. Add the remaining 1 tbsp butter to the pan. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant. Don't let the garlic burn.
- Pour in the white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes until the liquid has reduced by half.
- Remove the pan from the heat. Carefully add the Pernod or pastis. Ignite with a long lighter or match. Let the flames die down naturally (this usually takes 10-30 seconds). Be cautious and ensure there's nothing flammable nearby. If you're nervous, just simmer the Pernod for a minute to cook off the alcohol. My kids still get a kick out of this part from a safe distance!
- Return the pan to the stove. Stir in the lemon juice, parsley, chives, and tarragon (if using).
- Return the cooked shrimp to the pan and toss gently to coat them in the sauce. Cook for just another minute to heat through.
- Transfer the shrimp and sauce to a serving dish. Garnish generously with the crispy garlic chips. Serve immediately with crusty bread for soaking up every last drop of that amazing sauce, or over a bed of linguine. Seriously, you don't want to waste any of that sauce!
Nutrition
Calories: 350-400 kcal | Protein: 30-35g | Carbs: 10-15g | Fat: 25-30g
FAQ
Can I make this shrimp dish without the flambé?
Absolutely! The flambé is mostly for fun and a subtle flavor complexity. If you're not comfortable with it, simply simmer the Pernod (or skip it entirely) for a minute or two in step 5 to cook off the alcohol and concentrate the flavor without the flame. The dish will still be incredibly delicious!
What can I serve with Flaming Garlic Butter Shrimp Provençal?
This dish is fantastic with crusty French bread to soak up all that amazing sauce. It's also wonderful over a bed of linguine, rice, or even creamy polenta. For a lighter meal, serve it with a simple green salad or roasted asparagus.
Can I use frozen shrimp for this recipe?
Yes, you can! Just make sure to thaw the shrimp completely first, preferably overnight in the refrigerator, and then pat them very dry before cooking. Excess moisture will prevent them from searing properly and can dilute the sauce.
What if I don't have Pernod or pastis?
While Pernod adds a unique anise note that's characteristic of French Provençal cuisine, you can certainly omit it. You can substitute it with a splash more white wine, or even a tiny amount of fennel seeds or a pinch of dried tarragon added to the sauce if you want to mimic some of that herbal depth.
How can I store leftovers and reheat them?
Leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. To reheat, gently warm them in a skillet over medium-low heat until just heated through. Be careful not to overcook the shrimp, as they can become tough.