Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 tablespoons (60ml) olive oil
  • 6 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth
  • 4 tablespoons (60g) unsalted butter, cut into cubes
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds - 1 minute, being careful not to burn it).
  3. Pour in white wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  4. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque.
  5. Remove the skillet from the heat. Stir in butter, lemon juice, and parsley until the butter is melted and the sauce is emulsified (becomes creamy and smooth).
  6. Season with salt, pepper, and red pepper flakes (if using). Serve immediately.