Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined, tails left on
  • 0.5 tsp Kosher salt
  • 0.25 tsp Ground white pepper
  • 1 tbsp Extra virgin olive oil
  • 2 tbsp minced garlic (approx. 4-6 cloves)
  • 0.25 cup Dry white wine
  • 1 tbsp Fresh lemon juice
  • 0.5 cup Unsalted butter, cold and cubed
  • 0.25 cup Fresh Italian parsley, finely chopped
  • 1 tbsp Clam juice

Instructions:

  1. Pat the shrimp extremely dry with paper towels. Season evenly with kosher salt and white pepper.
  2. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the shrimp in a single layer and sauté for 60-90 seconds per side until opaque and slightly golden. Remove shrimp from the pan and set aside on a plate.
  3. Lower the heat to medium. Add the minced garlic to the residual oil and sauté for 30 seconds until fragrant, ensuring it does not brown.
  4. Deglaze the pan by adding the white wine, lemon juice, and clam juice. Using a whisk, scrape any browned bits from the bottom of the pan and allow the liquid to reduce by half.
  5. Reduce heat to low. Whisk in the cold, cubed butter one or two pieces at a time, moving constantly to create a creamy emulsion (beurre blanc technique).
  6. Return the shrimp and any accumulated juices to the pan. Toss to coat in the sauce and garnish with fresh parsley. Serve immediately.