Ingredients
Equipment
Method
- Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter melts and starts to foam.
- Add the shrimp to the skillet in a single layer, seasoning with salt and pepper. Cook for 1-2 minutes on each side until they turn pink and start to curl. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter, garlic, Old Bay seasoning, and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant.
- Pour in the white wine and lemon juice, stirring to deglaze the pan. Let it simmer for 2-3 minutes until slightly reduced.
- Return the shrimp to the skillet, tossing to coat them in the sauce. Cook for another 1-2 minutes until the shrimp are heated through. Sprinkle with fresh parsley before serving.
Notes
Chef's Tips:
• For a richer sauce, you can add a splash of heavy cream at the end.
• Avoid overcooking the shrimp to prevent them from becoming tough.
• Serve with crusty bread to soak up the delicious sauce.
Food Safety:
• Ensure shrimp are cooked to an internal temperature of 145°F.
• Refrigerate leftovers within two hours of cooking.