Ingredients:

  • 1 lb Large Shrimp (21/25 count), peeled and deveined, tail-on
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Baking Soda
  • 1 tbsp Extra Virgin Olive Oil
  • 4 tbsp Unsalted Butter, chilled and cubed
  • 6 cloves Garlic (4 thinly sliced, 2 minced)
  • 1/2 tsp Red Pepper Flakes
  • 2 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Flat-Leaf Parsley, finely chopped
  • 1/4 tsp Freshly Cracked Black Pepper

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with salt and baking soda. Let rest for 5–10 minutes.
  2. Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 1–2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
  3. Reduce heat to medium. Add 1 tablespoon of butter and the sliced garlic. Cook for 1 minute until golden. Add minced garlic and red pepper flakes, stirring for 30 seconds. Pour in lemon juice to deglaze the pan.
  4. Turn off the heat. Add the remaining cold butter cubes one at a time, whisking constantly until a creamy, emulsified sauce forms. Return the shrimp to the pan, toss to coat, and garnish with fresh parsley and black pepper.