Ingredients:

  • 1.5 lbs Large Shrimp (16-20 count), peeled and deveined
  • 1 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 4 tbsp Unsalted grass-fed butter, divided
  • 1 tbsp Extra virgin olive oil
  • 6 cloves Fresh garlic, minced
  • 0.5 tsp Red pepper flakes
  • 2 tbsp Freshly squeezed lemon juice
  • 0.25 cup Fresh Italian parsley, finely chopped
  • 1 tbsp Dry white wine

Instructions:

  1. Pat the shrimp dry on both sides with paper towels until the surface is matte. Season immediately with kosher salt and black pepper.
  2. Heat the olive oil and 1 tablespoon of butter in a 12-inch heavy skillet over medium-high heat until the butter foam subsides and begins to shimmer.
  3. Add the shrimp in a single, uncrowded layer. Sear undisturbed for approximately 2 minutes until a golden crust forms.
  4. Flip the shrimp and cook for 1-2 additional minutes. Add the minced garlic and red pepper flakes, sautéing for 1 min until fragrant.
  5. Deglaze the pan with white wine and lemon juice. Scrape the bottom until the liquid reduces by half.
  6. Whisk in the remaining 2 tablespoons of cold butter cubes (monter au beurre) until the sauce emulsifies into a glossy glaze. Toss with fresh parsley and serve immediately.