Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 4 tbsp (57g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • 1/4 tsp (1.5g) red pepper flakes
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Pat the shrimp completely dry with paper towels and season lightly with salt and pepper.
  2. Heat a skillet over medium-high heat and add 1 tablespoon of butter. Once bubbling, add shrimp in a single layer and cook for 2 minutes per side until opaque and light pink. Remove shrimp from pan and set aside.
  3. Reduce heat to medium. Add the remaining 3 tablespoons of butter, then stir in minced garlic and red pepper flakes. Sauté for 30–60 seconds until fragrant.
  4. Stir in the lemon juice, return the shrimp to the pan, and toss for 1 minute to glaze. Garnish with fresh parsley.