Ingredients: 1 lb shrimp, peeled and deveined
Ingredients: 4 tbsp unsalted butter
Ingredients: 4–6 cloves garlic, minced
Ingredients: 1/4–1/2 tsp red pepper flakes (optional)
Ingredients: 1/2 cup dry white wine or chicken broth
Ingredients: 1 lemon, zest and juice
Ingredients: 2–3 tbsp chopped fresh parsley
Ingredients: 1/4 tsp salt (to taste)
Ingredients: 1/4 tsp black pepper (to taste)
Optional: 1/4 cup grated Parmesan
Optional: 2 tbsp olive oil
Prepare shrimp: Pat shrimp dry, season with salt and black pepper
Cook aromatics: Melt butter (and olive oil if using) in a large skillet over medium heat
Cook garlic: Add garlic and red pepper flakes; cook 30–60 seconds until fragrant
Cook shrimp: Add shrimp in a single layer; cook 1–2 minutes per side until just pink and opaque
Deglaze: Pour in wine (or broth) and scrape up browned bits from the pan
Finish sauce: Simmer 1–2 minutes until slightly reduced
Add lemon: Stir in lemon zest and lemon juice
Add parsley: Remove from heat and stir in parsley (and Parmesan if using)
Serve: Toss with cooked pasta or serve over crusty bread or rice
Optional: If using pasta, reserve 1/2 cup pasta water and toss to loosen sauce