Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup (60ml) dry white wine (optional)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pat the shrimp dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté for about 30 seconds, until fragrant.
  3. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
  4. If using, pour in the white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  5. Stir in the lemon juice and parsley. Season with salt and pepper to taste.
  6. Serve hot over pasta, rice, or with crusty bread for dipping.