Ingredients:

  • 1 lb (450 g) Large or Jumbo Shrimp (16/20 count), peeled and deveined
  • ½ tsp Sea Salt
  • ¼ tsp Freshly Cracked Black Pepper
  • 6 Tbsp Unsalted Butter, divided
  • 2 Tbsp Extra Virgin Olive Oil
  • 5-6 cloves Fresh Garlic, finely minced
  • ½ tsp Crushed Red Pepper Flakes (optional)
  • 2 Tbsp Fresh Lemon Juice
  • ¼ cup Fresh Flat-Leaf Parsley, finely chopped
  • 2 Tbsp Dry White Wine (optional, for deglazing)

Instructions:

  1. Pat the cleaned shrimp rigorously dry using paper towels. This is crucial for achieving a proper sear. Season the dried shrimp lightly with the salt and pepper. Have all minced garlic, lemon juice, and chopped parsley ready (mise en place).
  2. Place a large skillet over medium-high heat. Add the olive oil. Once shimmering, add 4 Tbsp of the unsalted butter and let it melt and foam. Reduce the heat to medium-low. Add the minced garlic and chilli flakes and cook for 60-90 seconds, stirring constantly, until the garlic is highly fragrant but has not turned brown.
  3. Increase the heat back to medium-high. Add the seasoned shrimp to the pan in a single layer (cook in batches if necessary to avoid crowding). Cook for 1–2 minutes per side until the shrimp turns pink and opaque.
  4. If using wine, pour it into the hot pan (optional deglazing) and scrape up any browned bits. Let it bubble and reduce slightly (about 30 seconds).
  5. Reduce the heat to low. Stir in the remaining 2 Tbsp of cold butter. Swirl the pan quickly to emulsify the sauce, creating a glossy finish. Remove the pan from the heat immediately.
  6. Stir in the fresh lemon juice and the chopped parsley. Toss the shrimp to coat completely in the finished garlic butter sauce. Serve immediately while piping hot.