Garlic Butter Shrimp

Rinse shrimp under cold water and pat completely dry with paper towels. Remove any remaining shells and devein if not already done. Place shrimp in a large bowl and season with salt and black pepper, tossing to coat evenly. Let seasoned shrimp sit for 5 minutes at room temperature while you prepare the garlic and other ingredients.

Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until butter melts and begins to foam. Add minced garlic and red pepper flakes, stirring constantly for 30-45 seconds until fragrant but not browned. Be careful not to burn the garlic as it will turn bitter. The mixture should sizzle gently and smell aromatic.

Add seasoned shrimp to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes without stirring until the bottom side turns pink and slightly golden. Flip shrimp and cook another 1-2 minutes until completely pink and curled into a C-shape. Add white wine or broth and let it simmer for 1 minute to deglaze the pan.

Remove skillet from heat and add the remaining 4 tablespoons of butter, stirring until melted and incorporated. Add fresh lemon juice and lemon zest, tossing shrimp to coat in the sauce. Sprinkle with fresh chopped parsley and green onions if using. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately while hot with crusty bread or over pasta.