Step by step

Method

4 steps

1. 1

   Pat 1½ lb large peeled, deveined shrimp very dry with paper towels. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Dry shrimp sear; wet shrimp steam.

2. 2

   Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a wide skillet over medium-high until the butter foams. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque — they'll curl into loose C shapes. Transfer to a plate.

3. 3

   Lower heat to medium. Add the remaining 2 tablespoons butter, 5 minced garlic cloves, and ¼ teaspoon red pepper flakes. Cook 30 seconds until the garlic smells fragrant and the butter turns lightly golden — don't let it burn.

4. 4

   Return the shrimp, add 2 tablespoons lemon juice and 2 tablespoons chopped parsley, and toss 30–60 seconds until everything is glossy and coated. Serve right away. You want garlicky butter shrimp that are plump and juicy — not rubbery overcooked shrimp or burnt bitter garlic.