Ingredients:

2 Tbsp butter

2 Tbsp extra-virgin olive oil

4 garlic cloves, peeled & minced

½ cup dry white wine or broth

¾ tsp. kosher salt, or to taste

¼ tsp. crushed red pepper flakes, or to taste

Freshly ground black pepper

1¾ lbs. large or extra-large shrimp, shelled & deveined

⅓ cup chopped Italian parsley

Freshly squeezed juice of half a lemon

Method

1. In a large skillet, melt the butter with the olive oil over medium heat.
2. Add garlic and sauté until fragrant, about 1 minute. Don’t burn the garlic! 
3. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let the wine or broth reduce by half, about 2-3 minutes.
4. Add the shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size.
5. Stir in the parsley and lemon juice and serve over pasta, rice, or accompanied by crusty bread.