Ingredients:

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

Instructions:

  1. Pat the shrimp completely dry using paper towels and season evenly with salt and pepper. Note: Any water left on the shrimp will cause them to steam instead of sear.
  2. Heat olive oil in a heavy skillet over medium high heat until it begins to shimmer and smoke.
  3. Place shrimp in a single layer; sear undisturbed for 1-2 minutes until mahogany colored, flip, and sear for another 1 minute.
  4. Remove shrimp from the pan and set aside on a plate. Note: This prevents the shrimp from overcooking while you make the sauce.
  5. Reduce heat to medium and add butter to the pan.
  6. Once melted and bubbling, stir in minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant but not brown.
  7. Stir in lemon juice to deglaze the pan. Note: Scrape the bottom of the pan to get those flavor bits.
  8. Toss the shrimp back in for 30 seconds to coat them in the sauce.
  9. Garnish with fresh parsley and serve immediately.