Ingredients:

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

Instructions:

  1. Pat the shrimp completely dry with paper towels and season lightly with salt and pepper. Note: Wet shrimp won't sear; they'll just steam.
  2. Heat the olive oil and 2 tablespoons of butter over medium high heat.
  3. Once the butter foams, stir in the minced garlic and red pepper flakes and sauté for 60 seconds until fragrant and lightly golden.
  4. Increase heat to high and add the shrimp in a single layer.
  5. Sear undisturbed for 2 minutes until a golden crust forms on the bottom.
  6. Flip the shrimp and cook for another 1–2 minutes until they curl into a 'C' shape.
  7. Reduce heat to low.
  8. Stir in the remaining 2 tablespoons of butter and the lemon juice, tossing rapidly to emulsify the sauce. Note: This creates that silky restaurant finish.
  9. Remove from heat immediately and garnish with fresh parsley.