Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 4 tablespoons (60g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (optional)
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat the shrimp dry with paper towels.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  3. Add the garlic to the skillet and sauté for about 30 seconds, or until fragrant.
  4. Add the shrimp to the skillet in a single layer.
  5. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
  6. If using wine, pour it into the skillet and let it simmer for 1 minute, scraping up any browned bits.
  7. Reduce the heat to medium-low. Add the butter, lemon juice, and red pepper flakes (if using) to the skillet.
  8. Swirl the pan until the butter is melted and the sauce is emulsified.
  9. Stir in the parsley.
  10. Season with salt and pepper to taste. Serve immediately.