Ingredients:

  • 5 lbs (680 g) Large or Jumbo Shrimp, raw, peeled, deveined
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Extra Virgin Olive Oil
  • 4 Tbsp Unsalted Butter, divided
  • 8 large cloves Fresh Garlic, finely minced or grated
  • 1/4 cup Dry White Wine (or Chicken/Vegetable Stock)
  • 1/2 tsp Red Pepper Flakes
  • 1 Tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Flat-Leaf Parsley, roughly chopped

Instructions:

  1. Prep the Shrimp: Pat the peeled and deveined shrimp very dry using paper towels. Season aggressively with salt and pepper.
  2. Heat the Pan: Place the skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Wait until the butter melts and the foam subsides.
  3. Sear the Shrimp: Add half the shrimp (do not crowd the pan, cook in batches if necessary). Cook undisturbed for 90 seconds until the edges turn pink and they develop a light sear.
  4. Remove (Crucial Step): Flip the shrimp and cook for only 30-60 seconds more. Immediately remove the shrimp to a clean bowl. They should be only about 75% cooked.
  5. Sauté the Garlic: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the existing oil/butter in the pan. Add the minced garlic and red pepper flakes. Sauté gently for 60 to 90 seconds, stirring constantly. Do not let the garlic brown or burn, or the sauce will taste bitter.
  6. Deglaze: Increase the heat to medium. Pour in the white wine (or stock). Bring to a simmer, scraping up any browned bits from the bottom of the pan (fond). Reduce the liquid slightly, about 1-2 minutes.
  7. Final Flavouring: Remove the pan from the heat. Stir in the fresh lemon juice. Taste the sauce and adjust salt and pepper if needed.
  8. Combine and Finish: Return the partially cooked shrimp and any accumulated juices from the bowl back into the skillet. Toss quickly in the hot sauce for about 30 seconds, just until they are completely opaque and curled into a “C” shape.
  9. Garnish and Serve: Stir in the chopped parsley. Transfer immediately to serving bowls, ensuring everyone gets a generous helping of that glorious garlic butter sauce.