Ingredients:

  • 1.5 lbs Jumbo Shrimp (16/20 count), peeled and deveined
  • 1 tsp Smoked Paprika
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Cracked Black Pepper
  • 4 tbsp Unsalted Butter, divided
  • 1 tbsp Olive Oil
  • 6 cloves Fresh Garlic, microplaned or finely minced
  • 1/4 cup Dry White Wine
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Red Pepper Flakes

Instructions:

  1. Pat the shrimp with paper towels until they are completely dry to the touch. In a medium bowl, toss the shrimp with the smoked paprika, salt, and black pepper to create a dry rub.
  2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a 12-inch heavy-bottomed skillet over medium-high heat until the butter foam subsides.
  3. Add the shrimp in a single layer, ensuring they don't touch. Sear for 2 minutes until the edges turn pink and a crust forms.
  4. Flip the shrimp and cook for 1 minute, then immediately remove them to a warm plate.
  5. Lower heat to medium and add the remaining 3 tbsp cold Unsalted Butter and 6 cloves Fresh Garlic.
  6. Sauté for 30 seconds until fragrant but not browned.
  7. Pour in 1/4 cup Dry White Wine and 1 tbsp Lemon Juice, scraping the bottom of the pan.
  8. Simmer for 2 minutes until the liquid reduces by half and looks glossy.
  9. Return the shrimp to the pan along with 2 tbsp Fresh Parsley and 1/2 tsp Red Pepper Flakes.
  10. Toss for 30 seconds until the sauce is velvety and coats every piece and serve immediately.