Once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires. This takes about 3 minutes. A squeeze of lemon perked everything up without diminishing the essential butteriness.
Cook Time: 15 minutes
2 tablespoons butter
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup dry white wine or broth
3/4 teaspoon kosher salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 3/4 pounds large or extra-large shrimp, shelled
1/3 cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant,
about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black
pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon
their size. Stir in the parsley and lemon juice and serve over pasta or accompanied
by crusty bread.