Ingredients

1 lb (450 g) large shrimp, peeled and deveined

2 tablespoons unsalted butter

1 tablespoon olive oil

4 cloves garlic, minced

1 teaspoon red-pepper flakes (optional)

Zest of 1 lemon

Juice of 1 lemon (about 2 tablespoons)

¼ cup dry white wine (or chicken broth)

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped

Instructions

Step 1: Pat the shrimp dry with paper towels to remove excess moisture. Toss them lightly with salt, pepper, and half of the minced garlic. Let rest for five minutes to absorb the seasoning.

Step 2: Heat a large skillet over medium-high heat for about 2 minutes. Add olive oil and let it shimmer.

Step 3: Add the shrimp in a single layer, making sure not to crowd the pan. Sear for 1½ minutes on each side until pink and opaque. Remove shrimp and set aside.

Step 4: Lower heat to medium and pour in the white wine or broth. Scrape the browned bits from the pan bottom with a wooden spoon to deglaze.

Step 5: Stir in butter, remaining garlic, red-pepper flakes, lemon zest, and lemon juice. Let butter melt and sauce simmer for 1–2 minutes until slightly thickened.

Step 6: Return shrimp to the skillet and toss gently to coat. Cook for another 30 seconds to warm through and combine flavors. Finish with chopped parsley and adjust salt if needed.

Step 7: Transfer shrimp and sauce to serving plates or a bowl. Drizzle any pan juices over the top and garnish with extra parsley. Serve immediately.

Tips & Variations

Pat shrimp dry thoroughly to achieve a better sear and avoid steaming.

Use a hot pan to create a quick crust and keep shrimp tender.

Add a splash of extra-virgin olive oil before serving for a silkier texture or stir in capers for a briny contrast.

For a dairy-free version, substitute butter with vegan butter or extra olive oil.

Swap shrimp for scallops, firm white fish, or large king oyster mushroom slices for different textures and flavors.

Storage

Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to three days. For longer storage, freeze in airtight bags for up to two months. Reheat gently in a skillet over low heat with a splash of broth or lemon juice, or microwave in short bursts covered with a damp paper towel.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the shrimp and sauce separately and combine them quickly to reheat. However, shrimp is best enjoyed fresh to maintain its tender texture.