Ingredients:

  • 1.5 lbs large shrimp, peeled and deveined
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 6 cloves garlic, minced
  • 1 small shallot, finely diced
  • 0.5 tsp crushed red pepper flakes
  • 4 tbsp unsalted butter, cubed and cold
  • 2 tbsp extra virgin olive oil
  • 0.25 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the shrimp with paper towels until completely dry. Season with kosher salt and black pepper immediately before cooking.
  2. Heat a 12-inch skillet over medium-high heat with the extra virgin olive oil. Once the oil shimmers, add shrimp in a single layer without crowding.
  3. Sear the shrimp for 2 minutes on the first side until pink and opaque at the edges, then flip.
  4. Remove the shrimp to a plate. Reduce heat to medium. Add the minced garlic, diced shallots, and red pepper flakes to the center and sauté until fragrant.
  5. Pour in the white wine to deglaze the pan, stirring to incorporate the aromatics.
  6. Remove the pan from direct heat. Stir in the cold, cubed butter one piece at a time, whisking or stirring constantly to create a thick, emulsified sauce.
  7. Add the 1 tbsp lemon juice to the pan. Toss the shrimp and any accumulated juices back into the skillet.
  8. Garnish with fresh parsley and serve immediately while the shrimp are in a 'C' shape.