Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp unsalted butter, divided
  • 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 with paper towels. In a small bowl, toss the shrimp with salt and pepper.
  2. Heat the olive oil and 1 tbsp of butter over medium-high heat until the butter foams and begins to sizzle. Add the shrimp in a single layer and cook for 1–2 minutes per side until opaque and pearly pink with golden edges.
  3. Reduce heat to medium. Push the shrimp to the sides of the pan and add the remaining 2 tbsp of butter. Once melted, stir in the minced garlic and red pepper flakes, sautéing for 30–60 seconds until fragrant.
  4. Remove the pan from the heat immediately. Stir in the lemon juice and fresh parsley, tossing the shrimp to coat in the emulsified butter sauce.