Ingredients:

  • 1.5 lbs Large Shrimp (16/20 count), peeled and deveined, tail-on
  • 1/4 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 1 tbsp Extra virgin olive oil
  • 4 tbsp Unsalted butter, divided
  • 6 cloves Fresh garlic, minced
  • 1/2 tsp Crushed red pepper flakes
  • 2 tbsp Dry white wine
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh Italian parsley, finely chopped

Instructions:

  1. Pat the 1.5 lbs of shrimp completely dry with paper towels. Moisture is the enemy of a good sear.
  2. Toss the shrimp with the 1/4 tsp baking soda and 1/2 tsp salt; let them sit for 5 minutes to brine the protein.
  3. Add 1 tbsp olive oil and 1 tbsp butter to the skillet over medium high heat. Cook until the butter foam subsides and starts to shimmer.
  4. Place shrimp in a single layer. Sizzle for 2 minutes without moving them until the bottoms are pink and slightly browned.
  5. Turn each shrimp over. Cook for 1 minute then immediately remove them to a clean plate. They will not be fully cooked yet.
  6. Lower heat to medium and add the remaining 3 tbsp butter, 6 cloves of garlic, and 1/2 tsp red pepper flakes.
  7. Stir constantly for about 1 minute until the garlic is fragrant and pale gold.
  8. Pour in the 2 tbsp white wine and 1 tbsp lemon juice. Simmer until the liquid reduces by half.
  9. Return the shrimp and any juices to the pan along with the parsley.
  10. Toss for 30 seconds until the sauce is glossy and the shrimp are opaque.