Garlic Butter Shrimp

Instructions

1. 1

   If your shrimp are frozen, thaw them fully in a bowl of cold water for 15–20 minutes, then drain.

2. 2

   Pat the shrimp completely dry with paper towels — press them, don't just dab. Wet shrimp release water into the pan and steam gray instead of searing golden. This one step decides the whole dish.

3. 3

   Season the shrimp on both sides with the salt and pepper.

4. 4

   Heat a large skillet over medium-high until a drop of water sizzles instantly. Add 2 tablespoons of the butter; when the foaming subsides (that's your temperature cue), the pan is ready.

5. 5

   Lay the shrimp in a single layer with space between them — if they don't all fit, cook in two batches rather than piling them in. Crowding drops the pan temperature and you lose the sear.

6. 6

   Cook undisturbed for 1–2 minutes until the bottom half turns pink and the underside is lightly golden, then flip each one and cook 1 minute more. A perfectly cooked shrimp curls into a loose C shape; a tight O means it's overdone. Move them to a plate.

7. 7

   Lower the heat to medium and add the remaining 2 tablespoons butter. When melted, add the garlic and red pepper flakes and stir constantly for 30–60 seconds, until fragrant and just barely golden. Brown garlic turns bitter, so pull it early.

8. 8

   Return the shrimp and any juices from the plate to the pan. Add the lemon juice and toss everything together for about 30 seconds so the sauce glazes the shrimp.

9. 9

   Kill the heat, scatter in the parsley, and give one final toss.

10. 10

    Serve immediately, spooning all the garlic butter from the pan over the top — over steamed rice, tossed with pasta, or with bread to mop up the sauce.