Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, finely chopped
  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter, chilled and cubed
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Pat the shrimp completely dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until shimmering.
  3. Add shrimp in a single layer. Sear for 2 minutes without moving, then flip and sear for another 1–2 minutes until they form a loose C-shape.
  4. Remove shrimp from the pan and set aside on a plate.
  5. Reduce heat to medium. Add minced garlic and sauté for 30–60 seconds until fragrant but not brown.
  6. Stir in the lemon juice and lemon zest.
  7. Return the shrimp to the pan and add chilled butter cubes. Stir constantly for 1 minute until the butter melts into a creamy, glossy sauce.
  8. Garnish with chopped parsley and serve immediately.