# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Aromatics
02 - 4 cloves garlic, finely minced
03 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Sauce
04 - 3 tablespoons unsalted butter
05 - 2 tablespoons extra-virgin olive oil
06 - 1/4 cup dry white wine or chicken broth (60 ml)
07 - Juice of 1 lemon (about 2 tablespoons)
08 - Zest of 1 lemon
→ Herbs
09 - 2 tablespoons fresh parsley, finely chopped
→ To Serve
10 - Cooked pasta, crusty bread, or steamed rice (optional)
11 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
02 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
03 - Add garlic and red pepper flakes (if using) to the skillet and sauté for about 30 seconds until fragrant but not browned.
04 - Place shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque.
05 - Pour in white wine or broth and lemon juice, scraping up any browned bits. Simmer for 1 to 2 minutes to reduce slightly.
06 - Stir in remaining 1 tablespoon butter, lemon zest, and parsley. Toss shrimp to coat evenly.
07 - Remove from heat and adjust salt, pepper, or lemon juice as desired.
08 - Serve immediately over pasta, rice, or with crusty bread.
