Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 tablespoons (60ml) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio - optional, can sub chicken broth)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the shrimp dry with paper towels. Season with salt and pepper.
  2. Melt butter in the large skillet over medium heat. Add the minced garlic and red pepper flakes; sauté until fragrant (about 30 seconds).
  3. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque and cooked through.
  4. If using wine, pour it into the skillet, scraping up any browned bits from the bottom. Allow the wine to reduce slightly (about 1 minute).
  5. Stir in the lemon juice and chopped parsley. Toss to coat the shrimp in the sauce.
  6. Serve the shrimp hot, garnished with extra parsley and a squeeze of lemon.