Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined, tails on
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Baking Soda
  • 1 tbsp Neutral Oil
  • 4 tbsp Unsalted Butter, divided
  • 6 cloves Garlic, minced
  • 1/2 tsp Red Pepper Flakes
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Parsley, finely chopped
  • Lemon wedges, for garnish

Instructions:

  1. In a small bowl, toss the shrimp with salt and baking soda. Let them sit in the refrigerator for 10 minutes to improve texture and browning. Pat the shrimp completely dry with paper towels before cooking.
  2. Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and sear for 90 seconds until a golden crust forms. Flip and cook for another 30 seconds.
  3. Reduce heat to medium-low. Add 2 tablespoons of softened butter, minced garlic, and red pepper flakes. Sauté for 30–45 seconds until fragrant but not browned.
  4. Remove the pan from the heat. Stir in the remaining 2 tablespoons of chilled butter and the lemon juice, tossing constantly until the butter emulsifies into a creamy sauce. Fold in parsley and serve immediately.