Ingredients:

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

Instructions:

  1. Pat the shrimp thoroughly dry with paper towels. In a small bowl, toss the shrimp with salt, pepper, and paprika until evenly coated.
  2. Heat the olive oil and 1 tbsp of butter over high heat until the butter stops foaming and begins to shimmer.
  3. Add the shrimp in a single layer. Sear undisturbed for 2 minutes until the bottoms are mahogany-colored, then flip and cook for another 1–2 minutes.
  4. Reduce heat to medium. Push the shrimp to the edges of the pan and add the remaining 1 tbsp of butter, minced garlic, and red pepper flakes to the center. Sauté for 30–60 seconds until the garlic is fragrant, then toss everything together to glaze the shrimp.
  5. Remove the pan from the heat. Stir in the fresh lemon juice and chopped parsley.