How to Make Garlic Butter Shrimp

• 1.5 lb (680 g) large shrimp, peeled and deveined
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 tbsp butter
• 5 garlic cloves, minced
• 1/4 tsp chili flakes, optional
• Juice of 1 lemon
• 2 tbsp chopped parsley

1. Pat the shrimp very dry and season with the salt and pepper.
2. Heat the oil in a large skillet over medium-high until it shimmers.
3. Add the shrimp in a single layer and cook 90 seconds per side, until just pink and opaque. Move them to a plate.
4. Lower the heat, add the butter, garlic, and chili flakes, and stir 45 seconds — do not let the garlic brown.
5. Return the shrimp, add the lemon juice and parsley, and toss 30 seconds to coat.
6. Serve immediately over rice, pasta, or with bread for the sauce.

• Thaw frozen shrimp under cold running water for 5 minutes; never in hot water.
• Shrimp overcook in seconds — pull them when they curl into a loose C, not a tight O.

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