Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1/2 cup (115g) unsalted butter, cut into cubes
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (or Chicken Broth)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In a large skillet over medium-low heat, melt the butter. Be careful not to brown it.
  2. Add the minced garlic to the melted butter and cook for about 1 minute, until fragrant but not browned.
  3. If using wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer for a minute to reduce slightly.
  4. Stir in the lemon juice and red pepper flakes.
  5. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
  6. Season the shrimp with salt and pepper to taste. Stir in the chopped parsley.
  7. Serve the shrimp immediately, spooning the butter sauce over the top.