Ingredients:

  • 1.5 lbs large shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 4 cloves garlic, finely minced
  • 4 tbsp unsalted butter, cold and cubed
  • 1/4 cup dry white wine
  • 1 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, finely chopped

Instructions:

  1. In a medium bowl, toss the raw shrimp with kosher salt and baking soda. Let them sit at room temperature for 10 minutes to improve texture and browning.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add the sliced garlic and sauté for 1 minute until fragrant and lightly golden.
  3. Add the shrimp to the skillet in a single layer. Sear for 1-2 minutes per side until just pink but not fully opaque.
  4. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the liquid reduce by half.
  5. Reduce heat to low. Stir in the minced garlic and red pepper flakes. Whisk in the cold cubes of butter one by one until a glossy sauce forms.
  6. Remove from heat. Stir in the fresh lemon juice and chopped parsley. Serve immediately as a standalone dish or over pasta.