# 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
# How To Make It:
01 - Pat shrimp dry with paper towels; season lightly with salt and pepper.
02 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add garlic and red pepper flakes if using; sauté for 30 seconds until fragrant without browning.
03 - Arrange shrimp in a single layer in the skillet. Cook 1–2 minutes per side until pink and opaque.
04 - Add white wine or broth and lemon juice to the skillet, scraping up browned bits. Simmer 1–2 minutes to reduce slightly.
05 - Stir in remaining 1 tablespoon butter, lemon zest, and parsley. Toss to coat shrimp evenly.
06 - Remove from heat. Adjust salt, pepper, or lemon juice as desired. Serve immediately over pasta, rice, or with crusty bread.
