Ingredients:

  • 1 lb Large or Jumbo Shrimp, peeled and deveined
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Freshly cracked Black Pepper
  • 0.5 tsp Smoked Paprika
  • 4 tbsp Unsalted Butter, divided
  • 1 tbsp Extra Virgin Olive Oil
  • 5 cloves Garlic, finely minced
  • 0.25 tsp Red Pepper Flakes
  • 1 tbsp Freshly squeezed Lemon Juice
  • 2 tbsp Fresh Flat-leaf Parsley, finely chopped
  • Lemon wedges for garnish

Instructions:

  1. Pat the shrimp completely dry with paper towels to ensure a proper sear. Season evenly with kosher salt, black pepper, and smoked paprika.
  2. Heat the olive oil and 2 tablespoons of butter in a large 12-inch skillet over medium-high heat. Wait until the butter foam subsides and the pan is shimmering.
  3. Add the shrimp to the skillet in a single layer. Sear for 1-2 minutes without moving them until the edges turn pink and the bottom develops a golden-brown crust.
  4. Flip the shrimp and immediately add the minced garlic and red pepper flakes. Sauté for 30–60 seconds until the garlic is nutty and fragrant but not browned.
  5. Reduce heat to low. Add the remaining 2 tablespoons of cold butter and the lemon juice.
  6. Toss the shrimp continuously as the butter melts to create a stable, glossy emulsion. Remove from heat immediately once the shrimp are opaque and form a 'C' shape.
  7. Toss in the fresh parsley and serve immediately with lemon wedges for garnish.