Ingredients

The following ingredients have 4 Servings
  • 4 Tbsp unsalted butter (divided)
  • 1 1/2 lbs raw jumbo shrimp, peeled and deveined ((16 or 20 per pound))
  • 1/2 tsp kosher salt
  • heaping 1/4 tsp black pepper
  • 1/4 cup finely chopped fresh parsley
  • 4-5 cloves garlic (minced)
  • 1 Tbsp lemon zest
  • 1/4 cup dry white wine ((like a Chardonnay))
  • 1/4 cup chicken broth or stock ((if you have shrimp or seafood stock that would be awesome too))
  • 1 tsp lemon juice (fresh is best)
  • pinch of crushed red pepper flakes
  • more minced parsley, for garnish
  • lemon wedges, for serving (optional)

Instruction

  • Pat shrimp dry and season with salt and pepper.  
  • To a large skillet, add 3 Tbsp of the butter and heat over MED heat.  Add parsley, garlic, and lemon zest and cook, stirring often, until fragrant, about 1-2 minutes.
  • Increase heat to MED-HIGH/HIGH, add shrimp and cook until just starting to turn pink, about 1 minute.
  • Pour in wine and cook until reduced by about half, 1-2 minutes.  Add chicken broth and simmer until shrimp are just cooked through, about 1-2 minutes.
  • Add lemon juice, and crushed red pepper flakes, and stir.
  • Transfer shrimp to a plate, leaving the liquid in the skillet.  Add remaining 1 Tbsp of butter and whisk to incorporate.  Simmer sauce for a few seconds, taste to see how the seasoning is.  Add salt and pepper if needed.
  • Add shrimp back to skillet and toss to coat.  Garnish with a sprinkle of parsley and serve with lemon wedges if desired.