Ingredients:

  • 1.5 lbs (680g) Large Shrimp, peeled and deveined
  • 1 tbsp (15ml) Extra Virgin Olive Oil
  • 1/2 tsp (2.5g) Sea salt
  • 1/4 tsp (1g) Cracked black pepper
  • 1/2 tsp (1g) Red pepper flakes
  • 4 tbsp (56g) Unsalted butter, divided
  • 6 cloves (30g) Fresh garlic, minced
  • 1/4 cup (60ml) Dry white wine or gluten-free chicken broth
  • 2 tbsp (30ml) Freshly squeezed lemon juice
  • 1 tsp (2g) Fresh lemon zest
  • 1/4 cup (10g) Fresh Italian parsley, finely chopped

Instructions:

  1. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, salt, pepper, and red pepper flakes until evenly coated.
  2. Heat a large 12-inch skillet over medium-high heat. Add the shrimp in a single layer and sear for 1–2 minutes per side until opaque and pink. Remove shrimp to a clean plate immediately.
  3. Reduce heat to medium. Melt 2 tablespoons of butter in the skillet, then add minced garlic and sauté for 30–60 seconds. Deglaze the pan with white wine or broth, scraping the bottom to release the fond.
  4. Stir in the lemon juice and zest; simmer for 1 minute. Turn off the heat and whisk in the remaining 2 tablespoons of cold butter until glossy. Return shrimp to the pan, toss with fresh parsley, and serve.