Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 tablespoons (60g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio), optional
  • 1/4 cup (60ml) chicken broth or stock
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the shrimp dry with paper towels. Season generously with salt and pepper.
  2. Melt butter in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes and sauté until fragrant, about 30 seconds, being careful not to burn.
  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 white wine, carefully pour it into the skillet and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  5. Stir in the chicken broth and lemon juice. Bring to a simmer and cook for 1 minute to let the sauce thicken slightly.
  6. Stir in the chopped parsley. Taste and adjust seasoning as needed. Serve immediately.