Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 5 cloves garlic, finely minced
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Pat the shrimp completely dry with paper towels and season with salt and pepper.
  2. Heat the olive oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until it shimmers.
  3. Add the shrimp in a single layer; sear for 2 minutes without moving them until a mahogany-colored crust forms, then flip and sear for 1 minute more.
  4. Remove shrimp to a plate immediately to prevent overcooking.
  5. Reduce heat to medium. Add 2 tbsp of butter to the remaining oil. Once foaming, add the minced garlic and red pepper flakes.
  6. Sauté for 60–90 seconds until the garlic is fragrant but not dark brown.
  7. Return the seared shrimp and any accumulated juices to the pan. Stir in the lemon juice and lemon zest.
  8. Turn off the heat and stir in the remaining 2 tbsp of cold butter and fresh parsley. Toss continuously until the butter melts into a glossy sauce that coats the shrimp.