Garlic Lemon Butter Shrimp

📝 Ingredients

• 200 g large peeled shrimp (fresh or thawed)
• 3 garlic cloves, finely chopped
• 25 g salted butter
• 1 tbsp olive oil
• 1 lemon (juice + zest)
• ½ glass dry white wine (optional)
• 1 pinch of Espelette pepper or chili flakes
• Fresh flat-leaf parsley, salt, pepper
• Toasted bread or rice, to serve

🍴 Utensils

• Large frying pan
• Zester

📖 Steps

1. Pat the shrimp dry with paper towels — they need to be perfectly dry to sear rather than steam.
2. Heat the oil over very high heat in the large pan. Cook the shrimp in a single layer, without touching them, for 60–90 sec. They should turn pink and lightly browned.
3. Flip the shrimp and cook for another 60 sec. Remove and set aside — don't overcook or they'll turn rubbery.
4. Lower to medium heat. Add the butter and garlic. Cook for 1 min until the garlic is lightly golden and the butter nutty brown.
5. Deglaze with the white wine, if using. Reduce for 30 sec. Add the lemon juice and zest and the chili.
6. Return the shrimp to the pan and toss for 30 sec in the sauce to coat them well.
7. Sprinkle with chopped parsley. Serve immediately with toasted bread to mop up the sauce — that's the best part.