Ingredients:

  • 1.5 lb large shrimp (16-20 count), peeled and deveined
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 4 cloves garlic, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, cubed and chilled
  • 0.5 tsp red pepper flakes
  • 1 large lemon, zested and juiced (approx. 3 tbsp juice)
  • 0.25 cup fresh Italian parsley, chopped
  • 1 tbsp cold water

Instructions:

  1. Dry the shrimp. Use paper towels to remove every drop of moisture from the 1.5 lb of shrimp. Note: Wet shrimp will steam rather than sear.
  2. Season well. Toss the shrimp with 0.5 tsp salt and 0.25 tsp black pepper in a bowl.
  3. Heat the oil. Add 2 tbsp olive oil to your skillet over medium high heat until it shimmers and wisps of smoke appear.
  4. Sear the first side. Lay shrimp in a single layer. Cook for 2 minutes until the bottoms turn golden and pink.
  5. Flip and garlic. Turn the shrimp over. Immediately add 4 cloves of sliced garlic and 0.5 tsp red pepper flakes.
  6. Add the zest. Sprinkle the lemon zest over the shrimp and cook for 1 minute until the garlic is fragrant but not brown.
  7. Deglaze the pan. Pour in the lemon juice and 1 tbsp cold water. Scrape the bottom of the pan.
  8. Build the emulsion. Turn the heat to low. Whisk in the 4 tbsp chilled butter cubes one at a time until the sauce is thick and velvety.
  9. Finish with herbs. Toss in the 0.25 cup parsley and remove from heat immediately.