Ingredients:

  • 1.5 lbs Large shrimp, peeled and deveined
  • 1 tbsp Olive oil
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 4 tbsp Unsalted butter
  • 4 cloves Garlic, minced
  • Juice of 1 lemon
  • 1 tbsp Fresh parsley, finely chopped
  • ¼ cup Dry white wine

Instructions:

  1. Pat the shrimp completely dry with paper towels. Note: This is the secret to the sear.
  2. Season evenly with salt and black pepper.
  3. Heat olive oil in a large skillet over medium high heat until shimmering.
  4. Add shrimp in a single layer and cook for 2 minutes per side until bright pink and just opaque.
  5. Remove shrimp from the pan and set aside on a plate. Note: This stops them from overcooking while the sauce simmers.
  6. Reduce heat to medium and melt the butter in the same pan, scraping up any browned bits.
  7. Add minced garlic and sauté for 30–60 seconds until fragrant but not brown.
  8. Stir in the lemon juice and dry white wine, letting it bubble for 1 minute to reduce slightly.
  9. Return the shrimp to the pan and toss rapidly for 30 seconds until coated in the sauce and warmed through.
  10. Remove from heat immediately and stir in the fresh parsley.