Ingredients:

  • 1 lb jumbo shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Prep the shrimp. Pat the shrimp completely dry with paper towels and season with salt and pepper. Note: Dry shrimp = better sear.
  2. Heat the oil. Heat olive oil in a large stainless steel or cast iron skillet over medium high until shimmering.
  3. Sear the protein. Add shrimp in a single layer and sear for 1–2 minutes per side until just pink and opaque.
  4. Rest the shrimp. Remove shrimp to a plate immediately. Note: This prevents overcooking during the sauce phase.
  5. Sauté aromatics. Reduce heat to medium. Melt 2 tbsp of butter in the skillet. Add the minced garlic and red pepper flakes, stirring constantly for about 60 seconds until fragrant and translucent.
  6. Build the glaze. Stir in the lemon juice and the remaining 2 tbsp of cold butter. Whisk quickly until the sauce becomes a glossy, thickened glaze.
  7. Combine. Return the shrimp and any accumulated juices to the pan. Toss for 30 seconds until coated in the sauce.
  8. Final touch. Remove from heat and fold in the fresh parsley and lemon zest.