Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 4 tablespoons (60g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine OR 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh chives
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Pat the shrimp dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant, about 30 seconds.
  3. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque.
  4. Pour in the white wine (or lemon juice) and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan. Add the remaining 2 tablespoons of butter, parsley, and chives. Stir until the butter is melted and the sauce is emulsified.
  5. Serve the sauteed shrimp immediately, garnished with lemon wedges (if desired).