Ingredients:

  • 1 lb (454g) large shrimp, peeled and deveined
  • 4 tablespoons (57g) unsalted butter, divided
  • 6 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (optional, can substitute with chicken broth)
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the shrimp dry with paper towels. Season generously with salt and pepper.
  2. Melt 2 tablespoons of butter in the skillet over medium heat. Add the garlic and red pepper flakes and sauté for about 1 minute, until fragrant – be careful not to burn the garlic!
  3. If using white wine, pour it into the skillet and let it simmer for about 2 minutes, scraping up any browned bits from the bottom.
  4. Pour in the chicken broth and lemon juice. Bring to a simmer.
  5. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque and cooked through. Don't overcrowd the pan! You may need to do this in batches.
  6. Remove the skillet from the heat. Stir in the remaining 2 tablespoons of butter and the chopped parsley. Stir until the butter is melted and the sauce is emulsified.
  7. Serve the garlic butter shrimp hot, spooning the sauce over the shrimp.