Ingredients:

  • 500 g (1.1 lbs) Large Raw Shrimp/Prawns (21–25 count), peeled, deveined, tails optional, patted dry
  • 30 g (2 tbsp) Unsalted Butter, divided (1 tbsp for sauté, 1 tbsp for finishing)
  • 30 ml (2 tbsp) Extra Virgin Olive Oil
  • 4 large cloves Fresh Garlic, minced finely (approx. 15g)
  • 3 g (½ tsp) Red Pepper Flakes (Chilli Flakes)
  • Pinch Fine Sea Salt
  • Freshly ground Black Pepper
  • 1 large Lemon: Zest of the whole lemon, plus 30 ml (2 tbsp) fresh juice
  • 30 g (¼ cup) Fresh Parsley (Flat-leaf/Italian), finely chopped

Instructions:

  1. Prep the Shrimp: Ensure shrimp are fully thawed and meticulously patted dry with paper towels. Season lightly with salt and pepper immediately before cooking.
  2. Mise en Place: Mince the garlic and chop the parsley. Zest and juice the lemon. Measure out the butter and oil. Having everything ready prevents burning the garlic during the rapid cooking phase.
  3. Heat the Pan: Place the large pan over medium-high heat. Add the Olive Oil and 1 tablespoon of Unsalted Butter. The fat should shimmer lightly—a sign it’s ready to cook, but not smoking heavily.
  4. Sauté Aromatics (The Flavour Bomb): Reduce heat slightly to medium. Add the minced Garlic and Red Pepper Flakes (if using). Cook for 30–60 seconds, stirring continuously. Do not let the garlic brown; it should just become highly fragrant.
  5. Sear the Shrimp: Increase the heat back to medium-high. Add the prepared shrimp in a single layer (cook in batches if necessary to avoid crowding).
  6. Flip and Finish: Sauté the shrimp for 1.5 to 2 minutes per side. The shrimp are ready when they turn opaque pink and curl into a 'C' shape.
  7. Emulsify the Sauce: Immediately remove the pan from the heat. Add the remaining 1 tablespoon of Unsalted Butter, the Lemon Juice, and the Lemon Zest. Stir vigorously until the residual heat melts the butter into the existing oil/garlic mixture, creating a glossy, emulsified sauce.
  8. Season and Serve: Stir in the chopped Fresh Parsley. Taste the sauce and adjust seasoning with additional salt and pepper if required. Serve immediately.