Ingredients:

  • 1.5 lbs Jumbo Shrimp (16-20 count), peeled and deveined
  • 1 tsp Kosher salt
  • 0.5 tsp Coarsely ground black pepper
  • 3 tbsp Extra virgin olive oil
  • 6 cloves Fresh garlic, thinly sliced
  • 1 tsp Red pepper flakes
  • 0.25 cup Dry white wine (Pinot Grigio) or gluten-free chicken bone broth
  • 3 tbsp Cold unsalted butter, cubed
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tbsp Lemon zest
  • 0.25 cup Fresh Italian parsley, finely chopped

Instructions:

  1. Pat the shrimp between double layers of paper towels until they are completely dry to the touch. Season immediately with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 2 minutes until the bottoms are pink and golden brown. Remove shrimp from the pan and set aside; they should be approximately 80% cooked.
  3. Lower the heat to medium. Add the sliced garlic and red pepper flakes. Sauté for 1 minute until the garlic is golden and fragrant.
  4. Deglaze the pan with white wine or broth, scraping up browned bits. Simmer until liquid reduces by half. Remove from heat and whisk in cold cubed butter, lemon juice, and zest until a creamy emulsion forms. Return shrimp to the pan, toss with parsley, and serve.