Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 4 tablespoons (56 g) unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 teaspoon (2 g) red pepper flakes
  • Salt and pepper to taste
  • Juice of 1 lemon (about 2 tablespoons or 30 ml)
  • 2 tablespoons (10 g) fresh parsley, chopped
  • 1 tablespoon (5 g) fresh basil, chopped (optional)

Instructions:

  1. Rinse shrimp in cold water and pat dry with paper towels. Season shrimp with salt and pepper.
  2. In a large skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and red pepper flakes; sauté for 1-2 minutes until fragrant.
  3. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until it turns pink and opaque. Flip shrimp and cook for an additional 2-3 minutes.
  4. Add remaining butter and lemon juice; stir to combine. Cook for 1-2 minutes more, tossing to coat the shrimp in the sauce.
  5. Stir in chopped parsley and basil; toss gently.
  6. Plate shrimp and drizzle with sauce; serve with rice or pasta and lemon wedges.