Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined, tail-on
  • 1/2 tsp Kosher salt
  • 1/4 tsp Cracked black pepper
  • 1/4 tsp Smoked paprika
  • 4 cloves Garlic, minced
  • 3 tbsp Unsalted butter, divided
  • 1 tbsp Extra virgin olive oil
  • 1/2 tsp Red pepper flakes
  • 2 tbsp Dry white wine or chicken stock
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh Italian parsley, finely chopped

Instructions:

  1. Pat the shrimp thoroughly with paper towels until the surface is completely dry to ensure a proper sear. Season both sides with salt, pepper, and smoked paprika.
  2. Heat the olive oil and 1 tablespoon of butter in a large heavy-bottomed skillet over medium-high heat. Once the butter foam subsides, add the shrimp in a single layer.
  3. Sear the shrimp for 1.5 to 2 minutes per side until they turn opaque and form a 'C' shape. Remove or flip promptly to avoid overcooking.
  4. Add half of the minced garlic and the red pepper flakes to the pan, sautéing for 30 seconds until fragrant.
  5. Deglaze the pan with white wine (or chicken stock), scraping up the brown bits from the bottom. Reduce heat to low.
  6. Add the remaining garlic, lemon juice, and the final 2 tablespoons of chilled butter. Whisk rapidly until the butter emulsifies into a creamy sauce.
  7. Toss the shrimp back into the sauce to coat thoroughly and garnish with fresh chopped parsley before serving.