# What You 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
# Directions:
01 - Pat shrimp dry with paper towels and season lightly with salt and freshly ground black pepper.
02 - In a large skillet, warm olive oil and 2 tablespoons butter over medium-high heat.
03 - Add minced garlic and crushed red pepper flakes if using; cook for 30 seconds until fragrant, avoiding browning.
04 - Arrange shrimp in a single layer and cook 1–2 minutes per side until pink and opaque.
05 - Pour in white wine or broth and lemon juice, scraping the skillet bottom; simmer 1–2 minutes until slightly reduced.
06 - Stir in remaining tablespoon of butter, lemon zest, and chopped parsley; toss to coat shrimp evenly.
07 - Remove from heat and taste; add more salt, pepper, or lemon juice as preferred.
08 - Immediately plate shrimp over pasta, rice, or alongside crusty bread.
