Jumbo Shrimp in Butter Garlic Sauce

INGREDIENTS:

1 pound (about 450g) jumbo shrimp, peeled and deveined

Salt, to taste

Black pepper, to taste

4 tablespoons unsalted butter

5-6 cloves garlic, minced

1/2 cup chicken broth or white wine (optional)

Juice of 1 lemon

2 tablespoons fresh parsley, chopped

Red pepper flakes (optional, for heat)

DIRECTIONS:

Prepare the Shrimp:

Start by rinsing the shrimp under cold water and pat them dry with paper towels. Season the shrimp with salt and pepper to taste. Make sure they are well coated.

Cook the Shrimp:

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once the butter is hot and foamy, add the shrimp in a single layer. Cook for about 1-2 minutes on each side or until the shrimp turn pink and opaque. Avoid overcrowding the pan; you may need to do this in batches. Once cooked, transfer the shrimp to a plate and set aside.

Make the Garlic Butter Sauce:

In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Add the minced garlic to the skillet, and sauté for about 1 minute or until fragrant but not browned.

If using, pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan. Allow the liquid to reduce by half, which will take about 2-3 minutes.

Stir in the lemon juice, and if you like a bit of heat, add a pinch of red pepper flakes …