Ingredients:

  • 1 lb (450g) jumbo shrimp, peeled and deveined
  • 4 tbsp (57g) unsalted butter, chilled and cubed
  • 1 tbsp (15ml) extra virgin olive oil
  • 5 cloves (15g) garlic, minced
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) red pepper flakes
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Pat the shrimp completely dry with paper towels and season evenly with salt and black pepper.
  2. Heat olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers and just begins to smoke.
  3. Place shrimp in a single layer and cook undisturbed for 90 seconds until golden-brown, then flip.
  4. Reduce heat to medium. Add minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant and translucent.
  5. Immediately stir in the chilled butter cubes and lemon juice, swirling the pan until the butter melts into a velvety sauce.
  6. Remove from heat immediately and fold in the fresh chopped parsley.