Ingredients:

  • 1.5 lbs (700g) Large Shrimp (16-20 count), peeled and deveined, tail-on
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Cracked Black Pepper
  • 4 tbsp (56g) Unsalted Butter, divided
  • 1 tbsp Extra Virgin Olive Oil
  • 6 Large Garlic Cloves, minced
  • 1/2 cup (120ml) Dry White Wine
  • 1 Large Lemon, zested and juiced
  • 1/4 cup Fresh Italian Parsley, finely chopped
  • 1/2 tsp Red Pepper Flakes

Instructions:

  1. Pat the shrimp extremely dry with paper towels to ensure a proper sear. Season with kosher salt and cracked black pepper immediately before cooking.
  2. Heat olive oil and 2 tablespoons of butter in a large stainless steel or cast iron skillet over medium-high heat until the butter foam subsides. Add the shrimp in a single layer and sear for 1-2 minutes per side until they are opaque pink and have a slight golden crust. Remove shrimp from the pan and set aside on a plate.
  3. Reduce the skillet heat to medium. Add the minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant but not browned.
  4. Deglaze the pan with the white wine, using a spatula to scrape up the browned bits (fond). Simmer for approximately 3 minutes until the liquid has reduced by half. Stir in the lemon juice and lemon zest.
  5. Turn off the heat. Whisk in the remaining 2 tablespoons of cold butter (mounting the sauce) until it is fully melted and the sauce appears thick, opaque, and glossy. Return the shrimp to the pan, toss to coat thoroughly, and garnish with fresh parsley.