Ingredients
Equipment
Method
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and opaque. Do not overcook.
- Pour in the white wine and lemon juice. Bring the mixture to a simmer and cook for 2 minutes, allowing the liquid to reduce slightly.
- Remove the skillet from the heat. Stir in the remaining 2 tablespoons of cold butter, one tablespoon at a time, until the sauce thickens slightly. This emulsifies the sauce.
- Stir in the fresh parsley. Taste the sauce and add more salt or pepper if needed.
- Serve the shrimp immediately over pasta, rice, or with crusty bread for dipping.
Notes
For a richer sauce, you can substitute half of the white wine with chicken broth. If you do not want to use alcohol, replace the wine with an equal amount of chicken broth and a splash of white wine vinegar.