Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 4 tablespoons (56g) unsalted butter
  • 6 cloves garlic, minced
  • ¼ cup (60ml) dry white wine (Optional)
  • ¼ cup (60ml) chicken broth
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (4g) fresh parsley, chopped
  • ¼ teaspoon red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) olive oil

Instructions:

  1. Pat the shrimp dry with paper towels.
  2. Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  3. If using white wine, add it to the skillet and let it simmer for a minute to reduce slightly. Add chicken broth.
  4. Add lemon juice, red pepper flakes, salt, and pepper to the sauce. Simmer for a minute or two.
  5. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque.
  6. Remove from heat and stir in fresh parsley. Serve immediately over pasta, rice, or bread.