Ingredients:

  • 1.5 lbs large shrimp, peeled and deveined
  • 0.5 tsp kosher salt
  • 8 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 2 tbsp extra virgin olive oil
  • 0.5 cup dry white wine
  • 0.25 cup unsalted butter, cold and cubed
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Pat 1.5 lbs large shrimp completely dry with paper towels. Season the shrimp with 0.5 tsp kosher salt. Heat 2 tbsp extra virgin olive oil in a large stainless steel or cast iron skillet over medium high heat until it shimmers.
  2. Add the shrimp in a single layer and sear for 2 minutes until the edges are pink and golden brown. Remove shrimp and set aside.
  3. Lower heat to medium and add 8 thinly sliced garlic cloves and 1 tsp red pepper flakes. Sauté for 1 minute until the garlic is fragrant and light golden. Do not let it turn dark brown or it will taste bitter.
  4. Pour in 0.5 cup dry white wine. Scrape the bottom of the pan to release the flavorful browned bits.
  5. Simmer the wine for 2 minutes until the liquid reduces by half.
  6. Whisk in 0.25 cup cold, cubed butter one piece at a time.
  7. Return the shrimp to the pan along with 1 tbsp lemon juice and 0.25 cup chopped parsley. Toss for 30 seconds until the seafood is coated and glossy.