Ingredients
Method
- Marinate the shrimp: In a bowl, toss the shrimp with 2 tablespoons olive oil, half of the minced garlic, ½ teaspoon kosher salt, and the red pepper flakes. Let sit for 20 minutes to absorb the flavors.
- Sear the shrimp: Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for 1 to 1.5 minutes per side until opaque and pink. Transfer immediately to a plate.
- Make the sauce: Melt 3 tablespoons of butter in the same skillet. Add the remaining garlic and cook for 30 seconds until fragrant. Pour in the white wine and lemon juice. Simmer for about 5 minutes until reduced by half.
- Finish and serve: Return the shrimp to the pan. Add the final 1 tablespoon of cold butter and remaining ½ teaspoon salt. Stir on low heat until the butter melts into a glossy sauce. Sprinkle with fresh parsley and serve hot.
Notes
Storage & Reheating: Shrimp is best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently on low heat just until warmed through to prevent them from becoming tough.
Serving Suggestion: Serve over angel hair pasta, fettuccine, white rice, or with crusty sourdough bread for dipping!
- Calories: 352 kcal
- Carbohydrates: 2 g
- Protein: 24 g
- Fat: 27 g
- Saturated Fat: 9 g
- Cholesterol: 316 mg
- Sodium: 1597 mg