Frozen Shrimp Recipe with Garlic and Butter in 10 Minutes

Instructions:

1. Rinse the 1 lb large frozen shrimp under cold water for 60 seconds just to remove any surface ice crystals. Note: This prevents the oil from splattering too violently when they hit the pan.
2. Add 1 tbsp extra virgin olive oil to your skillet over medium high heat. Cook until the oil shimmers and a tiny drop of water sizzles instantly.
3. Toss in the 0.25 tsp red pepper flakes and 2 tbsp of the unsalted butter. Wait until the butter foams and smells nutty.
4. Add the shrimp in a single layer. Cook for 2 minutes without moving them until the edges turn pink.
5. Turn the shrimp over and scatter the 6 cloves of minced garlic into the gaps. Note: Adding garlic now prevents it from burning during the initial over high heat sear.
6. Pour in the 0.25 cup dry white wine or chicken broth. Sizzle until the liquid reduces by half and the sharp alcohol scent vanishes.
7. Add the remaining 2 tbsp unsalted butter and 2 tbsp fresh lemon juice. Whisk the pan constantly until the sauce looks velvety and thick.
8. Sprinkle the 0.5 tsp sea salt over the shrimp. Smell for the bright, zesty aroma of lemon and toasted garlic.
9. Toss in the 0.25 cup fresh parsley. Cook for 30 seconds until the shrimp are opaque and curled into a C shape.
10. Remove from heat immediately. Note: The residual heat will finish any slightly translucent centers in about 60 seconds.