Ingredients:

  • 1 lb (450 g) Large Shrimp (21/25 count), peeled, deveined, tails removed
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2.5 g) Freshly cracked Black Pepper
  • 5 cups (250 g) Cherry or Grape Tomatoes, whole
  • 1/4 cup (10 g) Fresh Parsley, finely chopped
  • 3 Tbsp (45 ml) Extra Virgin Olive Oil
  • 8 cloves (~40 g) Garlic, thinly sliced or minced
  • 1/2 tsp (2.5 g) Red Pepper Flakes
  • 1/4 cup (60 ml) Dry White Wine (or low-sodium chicken stock)
  • 1 Tbsp (15 g) Unsalted Butter, cold
  • Zest of 1 Lemon
  • Juice of 1/2 Lemon

Instructions:

  1. Pat the peeled and deveined shrimp thoroughly dry with paper towels. Season lightly with salt and pepper in a small bowl. Thinly slice or mince the 8 cloves of garlic. Have all remaining ingredients (tomatoes, wine, lemon, butter) measured and ready to go.
  2. Heat the olive oil in the large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently for 2–3 minutes, stirring constantly, until the garlic is fragrant and just barely golden around the edges. Do not let the garlic burn.
  3. Increase the heat to medium-high. Add the seasoned shrimp to the pan in a single layer. Cook for 1.5 to 2 minutes per side. The shrimp should turn pink and opaque.
  4. Pour the wine (or stock) into the hot pan. Scrape up any browned bits from the bottom. Let the liquid bubble and reduce by half (about 30 seconds). Add the whole cherry tomatoes and cook for 2–3 minutes until they start to soften and a few have visibly burst.
  5. Remove the pan completely from the heat. Stir in the cold pieces of butter, the lemon zest, and the lemon juice. Swirl the pan gently until the butter melts and emulsifies into the sauce, making it rich and glossy. Taste and adjust salt and pepper as needed.
  6. Transfer the shrimp and sauce immediately to a serving dish. Garnish generously with the fresh chopped parsley. Serve piping hot, ideally with crusty bread.