Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup (60ml) dry white wine (optional)
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 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 the butter in a large skillet over medium heat.
  3. Add the minced garlic and red pepper flakes to the melted butter. Sauté for about 30 seconds, until fragrant.
  4. If using, pour in the white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
  6. Stir in the lemon juice and parsley. Cook for another minute, allowing the sauce to thicken slightly.
  7. Taste and adjust seasoning with salt and pepper as needed.