Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • ¼ tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Dry the shrimp. Pat the shrimp completely dry with paper towels. Note: This prevents steaming and ensures a sear.
  2. Season. Sprinkle the shrimp evenly with salt and black pepper.
  3. Heat the oil. Heat olive oil in the skillet over medium high heat until it shimmers.
  4. Sear. Add the shrimp in a single layer. Cook for about 2 minutes per side until they turn mahogany pink and curl into a 'C' shape.
  5. Rest. Remove shrimp from the pan and set aside on a plate. Note: This prevents them from overcooking while you make the sauce.
  6. Melt butter. Lower the heat to medium. Add the butter to the same pan.
  7. Sauté aromatics. Once bubbling, stir in minced garlic and red pepper flakes. Sauté for 30-60 seconds until the garlic smells fragrant and looks translucent.
  8. Combine. Stir the cooked shrimp back into the pan along with the lemon juice and chopped parsley.
  9. Glaze. Toss everything together for 30 seconds until the shrimp are coated in the velvety sauce.
  10. Finish. Remove from heat immediately to stop the cooking process.