Ingredients:

  • 5 lbs Large Shrimp (21/25 count), peeled and deveined
  • 1/2 tsp Kosher Salt, plus more to taste
  • 1/4 tsp Freshly Ground Black Pepper, plus more to taste
  • 3 Tbsp Extra Virgin Olive Oil
  • 4 Tbsp Unsalted Butter, cut into cubes
  • 6 large cloves Garlic, finely minced
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1/4 cup Fresh Lemon Juice
  • 1/2 cup Fresh Parsley, roughly chopped
  • 1 tsp Lemon Zest
  • 12 oz dry Linguine or Spaghetti (optional, for serving)

Instructions:

  1. Pat the shrimp completely dry with paper towels. Season generously with salt and pepper. Set aside.
  2. Place a large skillet over medium-high heat. Add the olive oil. Once the oil shimmers, add half of the cubed butter. Allow it to melt.
  3. Add half of the seasoned shrimp to the hot pan in a single layer. Sear for 1.5 to 2 minutes per side until pink and opaque. Remove shrimp immediately to a clean bowl. Repeat with the remaining shrimp.
  4. Reduce the heat slightly to medium. Add the remaining 2 tablespoons of butter and the red pepper flakes to the pan. Once melted, add the minced garlic and sauté gently for 60–90 seconds until fragrant. Do not allow the garlic to brown.
  5. Pour in the white wine. Bring to a rapid simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half (about 2 minutes).
  6. Stir in the fresh lemon juice and let it bubble for 30 seconds.
  7. Return all the cooked shrimp (and any accumulated juices) to the skillet. Add the remaining cold, cubed butter. Toss constantly until the butter has melted and emulsified into a glossy sauce, about 1 minute.
  8. Remove the pan from the heat immediately. Stir in the fresh parsley and lemon zest. Taste and adjust seasoning as needed. Serve immediately, ideally over cooked pasta or with crusty bread.