Ingredients:

  • 1.5 lbs (680g) Large Shrimp (16/20 count), peeled and deveined
  • 1 tbsp (15ml) Extra Virgin Olive Oil
  • 1/2 tsp (2.5g) Sea salt
  • 1/4 tsp (1g) Cracked black pepper
  • 4 cloves Fresh Garlic, minced
  • 1/2 tsp (1g) Red pepper flakes
  • 1 large Lemon, zested and juiced
  • 2 tbsp (30g) Chilled unsalted butter
  • 1/4 cup (15g) Fresh Italian parsley, finely chopped

Instructions:

  1. Pat the shrimp bone-dry with paper towels to ensure a proper sear and prevent steaming. Season with sea salt and black pepper immediately before cooking.
  2. Heat olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering. Add shrimp in a single layer, ensuring they don't overlap.
  3. Cook for 2 minutes until the bottom edges turn opaque and pink. Flip each shrimp carefully.
  4. Add the minced garlic and red pepper flakes to the center of the pan. Cook for 1 minute until the garlic is fragrant and pale gold.
  5. Pour in the lemon juice to deglaze the pan, scraping up any browned bits.
  6. Turn off the heat entirely. Add the chilled unsalted butter and swirl the pan until the butter melts into a creamy, pale yellow sauce.
  7. Fold in the chopped Italian parsley. Ensure every shrimp is glistening with the lemon garlic emulsion.
  8. Transfer to a warm bowl to prevent overcooking from the pan's residual heat.