Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 4 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • 5 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/3 cup dry white wine
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat 1 tbsp of butter and 1 tbsp of olive oil over medium high heat. Note: The oil prevents the butter from browning too quickly.
  2. Once the butter foams, add shrimp in a single layer. Sear for 1-2 minutes per side until just opaque and pink, then immediately remove shrimp to a plate.
  3. Lower the heat to medium. Add the remaining olive oil and 1 tbsp of butter.
  4. Stir in the minced garlic and red pepper flakes, sautéing for 60-90 seconds until fragrant and translucent.
  5. Pour in the white wine and increase heat slightly. Simmer for 2-3 minutes until the liquid is reduced by half.
  6. Stir in the lemon juice.
  7. Whisk in the remaining 2 tbsp of cold butter constantly until the sauce is glossy and thickened.
  8. Fold the seared shrimp back into the pan.
  9. Stir in the parsley, salt, and pepper.
  10. Remove from heat immediately so the shrimp don't overcook.