Ingredients:

  • 1 lb Large Shrimp (Raw, peeled, deveined, tails optional)
  • Kosher Salt and Black Pepper, to taste
  • 2 Tbsp Olive Oil
  • 4 Tbsp Unsalted Butter, divided (2 Tbsp for sauté, 2 Tbsp for finishing)
  • 6 large cloves Garlic, finely minced or grated
  • ½ tsp Red Pepper Flakes (Chilli Flakes, optional)
  • ¾ cup Low-Sodium Chicken or Seafood Stock
  • 1 Tbsp Lemon Zest (from 1 large lemon)
  • 2 Tbsp Fresh Lemon Juice
  • ¼ cup Fresh Parsley, chopped
  • 8 oz Pasta (Spaghetti or Linguine, dry weight, optional)

Instructions:

  1. Prep Shrimp and Aromatics: Pat the shrimp dry thoroughly. Season lightly with salt and pepper. Mince the garlic and chop the parsley. Zest the lemon.
  2. Cook Pasta (If using): Cook the pasta according to package directions until perfectly al dente. Reserve about 1 cup (240ml) of the starchy pasta water before draining.
  3. Sear the Shrimp: Heat the olive oil and 2 Tbsp of the butter in the large skillet over medium-high heat.
  4. Cook Shrimp: Add the seasoned shrimp, ensuring they are in a single layer. Cook for 1.5 to 2 minutes per side until pink and just opaque. Immediately remove the shrimp from the pan and set them aside on a clean plate.
  5. Sauté Aromatics: Reduce the heat to medium-low. Add the minced garlic and red pepper flakes (if using) to the pan drippings. Cook gently for 60 to 90 seconds, stirring constantly, until fragrant but not browned or burned.
  6. Deglaze with Stock: Pour in the low-sodium stock. Increase heat to medium-high and bring to a simmer. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
  7. Reduce: Allow the stock to simmer vigorously for about 3 minutes until it has reduced by about one-third, intensifying the flavour.
  8. Emulsify the Butter: Remove the pan from the heat. Swirl in the remaining 2 Tbsp of cold butter, piece by piece, allowing the butter to emulsify and thicken the sauce slightly.
  9. Add Acidity and Zest: Stir in the fresh lemon juice and lemon zest. Taste the sauce and adjust salt/pepper. If the sauce is too thick, add a splash of the reserved pasta water.
  10. Combine and Serve: Return the cooked shrimp to the pan. Toss to coat lightly in the sauce, cooking briefly (30 seconds) until just heated through. Remove from the heat, stir in the chopped fresh parsley, and serve immediately over the cooked pasta or chosen accompaniment.