Ingredients:

  • 1 lb Large Shrimp (16/20 count), peeled and deveined
  • 1/4 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 2 tbsp Extra virgin olive oil
  • 6 cloves Garlic, minced (divided)
  • 1/2 tsp Red pepper flakes
  • 1/4 cup Dry white wine
  • 3 tbsp Unsalted butter, cold and cubed
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh parsley, finely chopped
  • Black pepper to taste

Instructions:

  1. Pat the shrimp extremely dry with paper towels. Toss them in a bowl with the salt and baking soda. Let them sit for 5–10 minutes to ensure a snappy texture.
  2. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the shrimp in a single layer and sear for 1–2 minutes per side until bronzed and opaque.
  3. Add half of the minced garlic and the red pepper flakes. Stir for 30 seconds. Pour in the white wine to deglaze, scraping the bottom of the pan, and let the liquid reduce by half (about 60 seconds).
  4. Reduce heat to low. Add the remaining garlic and the cold butter cubes. Swirl the pan constantly until the butter melts into a creamy glaze. Remove from heat, stir in lemon juice and parsley, and serve immediately.