Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined, tails on or off (16–20 count)
  • Kosher salt: 3/4 tsp (4 g), divided
  • Freshly ground black pepper: 1/4 tsp (1 g)
  • Extra-virgin olive oil: 1 tbsp (15 ml)
  • Unsalted butter: 1 tbsp (14 g) — optional for richer finish (omit for dairy-free)
  • Garlic: 4 cloves, minced (about 1 1/2 tbsp / 15 g)
  • Red pepper flakes: 1/4 to 1/2 tsp (0.5–1 g), optional
  • Dry white wine OR light beer: 1 cup (240 ml)
  • Fresh lemon juice: 1 tbsp (15 ml)
  • Lemon zest: 1 tsp (2–3 g)
  • Fresh flat-leaf parsley: 2 tbsp, chopped (8 g)
  • Additional butter for finishing (optional): 1 tsp (5 g)
  • Lemon wedges, for serving

Instructions:

  1. Prep: Pat shrimp dry with paper towels; season lightly with 1/2 tsp (2 g) salt and pepper. Mince garlic, zest and juice lemon, and chop parsley.
  2. Heat skillet: Warm a large (10–12 inch / 25–30 cm) skillet over medium heat; add olive oil and optional 1 tbsp butter until shimmering.
  3. Sauté aromatics: Add minced garlic and red pepper flakes; sauté 30–45 seconds until fragrant but not browned.
  4. Deglaze/create poaching liquid: Pour in 1 cup (240 ml) dry white wine or light beer; scrape up any browned bits and bring to a gentle simmer. Add remaining 1/4 tsp (1 g) salt and simmer 1–2 minutes to concentrate flavor.
  5. Cook the shrimp: Add shrimp in a single layer and cook 1–2 minutes per side (depending on size) until shrimp turn opaque and curl into a loose “C”; avoid tight “O” shape to prevent overcooking.
  6. Finish the sauce: Remove skillet from heat; stir in fresh lemon juice (1 tbsp), lemon zest (1 tsp), chopped parsley (2 tbsp) and optional 1 tsp butter to gloss the sauce. Taste and adjust salt and pepper.
  7. Serve: Spoon shrimp and sauce into a bowl or platter and serve immediately with lemon wedges and crusty bread or desired sides.