Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined, tail-on
  • 1/2 tsp Kosher salt
  • 1/4 tsp Smoked paprika
  • 1 tbsp Avocado oil
  • 4 tbsp Unsalted butter, divided
  • 6 cloves Garlic, minced
  • 1 small Shallot, finely diced
  • 1/3 cup Dry Sparkling Wine (Champagne, Prosecco, or Cava)
  • 1 tsp Fresh thyme leaves
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh Italian parsley, finely chopped
  • 1 pinch Red pepper flakes

Instructions:

  1. Pat the shrimp completely dry with paper towels. Season evenly with kosher salt and smoked paprika.
  2. Heat avocado oil in a 12-inch skillet over medium-high heat. Add shrimp in a single layer and sear for 90 seconds per side until opaque and golden. Remove shrimp from the pan and set aside.
  3. Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, sauté the minced garlic and diced shallots for 1–2 minutes until fragrant. Stir in the fresh thyme and red pepper flakes.
  4. Pour in the sparkling wine, scraping the pan to release the fond. Simmer until the liquid reduces by half (approx. 2-3 minutes).
  5. Reduce heat to low. Whisk in the remaining 2 tablespoons of cold butter one piece at a time to create a creamy emulsion. Return shrimp to the pan, toss to coat, and finish with lemon juice and fresh parsley.