# What You’ll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Aromatics
02 - 4 cloves garlic, finely minced
03 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Sauce
04 - 3 tablespoons unsalted butter
05 - 2 tablespoons extra-virgin olive oil
06 - 1/4 cup dry white wine or chicken broth
07 - Juice of 1 lemon (about 2 tablespoons)
08 - Zest of 1 lemon
→ Herbs
09 - 2 tablespoons fresh parsley, finely chopped
→ To Serve
10 - Cooked pasta, crusty bread, or steamed rice (optional)
11 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Pat shrimp dry with paper towels and season lightly with salt and freshly ground black pepper.
02 - In a large skillet, warm extra-virgin olive oil and 2 tablespoons butter over medium-high heat. Add minced garlic and crushed red pepper flakes if using, sauté for about 30 seconds until fragrant without browning.
03 - Arrange shrimp in a single layer in the skillet and cook for 1–2 minutes on each side until pink and opaque.
04 - Pour in dry white wine or chicken broth along with lemon juice, scraping any browned bits from the pan. Simmer for 1–2 minutes to slightly reduce the sauce.
05 - Stir in the remaining 1 tablespoon butter, lemon zest, and chopped parsley. Toss shrimp gently to coat evenly.
06 - Remove from heat. Adjust salt, pepper, or lemon juice to taste. Serve immediately over pasta, steamed rice, or with crusty bread if desired.
