Method
- Step 1: Pat the shrimp completely dry with paper towels—this is essential for good searing and flavor. Season both sides with salt and black pepper. If your shrimp have tails on, you can leave them for better presentation, especially if serving guests.Step 2: Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat until melted and hot (but not smoking). Add shrimp in a single layer without crowding—cook in batches if needed. Cook undisturbed for about 2 minutes until the bottoms turn pink and opaque, then flip and cook 1–2 minutes more until just cooked through. Transfer shrimp to a plate immediately so they don’t overcook.Step 3: Reduce the heat to medium. Add the remaining 2 tablespoons butter to the skillet. Once melted, add minced garlic and red pepper flakes, stirring constantly for 30–60 seconds until fragrant but not browned. Garlic burns fast, so keep it moving and don’t walk away.Step 4: Pour in the white wine and increase heat to medium-high. Let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon. This is where a huge amount of flavor comes from. The wine should reduce by about half. Add chicken broth if using, then simmer 1 more minute.Step 5: Reduce heat to medium-low and stir in fresh lemon juice and lemon zest. Return shrimp to the skillet along with any juices from the plate, then toss gently to coat and warm through for about 1 minute. Remove from heat and stir in chopped parsley. Taste and adjust with extra salt, pepper, or lemon juice if needed. Serve immediately over pasta, rice, or with crusty bread, spooning plenty of sauce over the top.
Notes
Nutrition Facts (per serving): Carbs: 8g | Protein: 28g | Fat: 18g