Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined (preferably 16-20 count)
  • 3 tablespoons unsalted butter (42g)
  • 2 tablespoons olive oil (30ml)
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc)
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • 1/4 cup (15g) fresh parsley, chopped
  • Freshly cooked pasta or crusty bread (optional)

Instructions:

  1. Rinse shrimp under cold water and pat them dry with paper towels. Season with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat until shimmering.
  3. Add minced garlic and red pepper flakes (if using). Sauté for 30 seconds or until fragrant, being careful not to burn.
  4. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes until they turn pink and opaque. Flip and cook for another minute.
  5. Pour in the white wine and lemon juice. Bring to a simmer, scraping any browned bits from the bottom of the skillet.
  6. Stir in the unsalted butter until melted and the sauce thickens slightly. Adjust seasoning with salt and pepper.
  7. Remove from heat, sprinkle with fresh parsley, and serve immediately over pasta or with bread.