Ingredients:

  • 1.5 lbs Large Shrimp (16-20 count), peeled and deveined
  • 0.5 tsp Kosher salt
  • 0.25 tsp Cracked black pepper
  • 0.25 tsp Smoked paprika
  • 4 tbsp Unsalted high-fat European-style butter
  • 6 cloves Fresh garlic, minced
  • 1 tbsp Extra virgin olive oil
  • 2 tbsp Fresh lemon juice
  • 2 tbsp Fresh Italian parsley, finely chopped
  • 0.5 tsp Red pepper flakes

Instructions:

  1. Pat the shrimp extremely dry with paper towels. Toss in a bowl with salt, pepper, and smoked paprika.
  2. Add olive oil and minced garlic to a cold heavy-bottomed skillet. Turn heat to medium.
  3. When the garlic starts to dance and smells fragrant (about 2 mins), turn heat to medium high.
  4. Place shrimp in a single layer. Cook for 90 seconds until the edges turn pink and opaque. Flip each shrimp.
  5. Cook for another 60-90 seconds. Sprinkle red pepper flakes over the pan.
  6. Turn off the heat. Add the cubed butter and lemon juice to the pan.
  7. Swirl the pan or stir quickly until the butter melts into a creamy sauce.
  8. Remove from heat, toss in fresh parsley, and serve immediately.