Ingredients :
- 4 tablespoons butter divided
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon lemon zest
- 1/4 cup dry white wine or shrimp stock
- 1/4 teaspoon red chili flakes
- Salt and freshly ground black pepper
- 2 pounds large shrimp peeled, tails on
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley chopped
Directions :
- In a large skillet over medium-high heat, add 2 tablespoons butter and olive oil and heat until butter is melted. Stir in the garlic and lemon zest until fragrant, about 30 seconds.
- Stir in the wine, red pepper flakes if using, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Bring to boil. Add the shrimp, cover, and cook until the shrimp are slightly translucent, about 2 minutes.
- Reduce the heat to medium and cook until the shrimp are just cooked through, about 2 minutes longer. Remove from heat and stir in lemon juice and remaining 2 tablespoons butter. Season to taste with salt and pepper and garnish with parsley.
