Ingredients:

  • 2 pounds (900g) raw extra-large shrimp, peeled, deveined, tail-on (optional)
  • 5-6 cloves garlic, minced
  • 3 tablespoons fresh parsley, minced, plus extra for garnish
  • 3 tablespoons olive oil
  • 4 tablespoons (56g) unsalted butter
  • ½ cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 3 tablespoons fresh lemon juice
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)

Instructions:

  1. Pat the shrimp dry with paper towels.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in the skillet over medium-high heat. Cook the shrimp in batches for about 2 minutes per side, until pink and opaque. Remove shrimp from the pan and set aside.
  3. Reduce heat to medium. Add the remaining butter to the skillet. Once melted, add the minced garlic and sauté until fragrant (about 1 minute).
  4. Pour in the white wine and lemon juice. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
  5. Return the cooked shrimp to the skillet. Add salt, pepper, and red pepper flakes (if using). Cook for 4-5 minutes, stirring regularly, until the shrimp are heated through and coated in the sauce.
  6. Garnish with fresh parsley and serve immediately over pasta, rice, or mashed potatoes.