Ingredients
- 1 ½ tablespoons olive oil
- 1 pound raw shrimp, peeled and deveined
- Salt, to taste
- 6 cloves garlic, minced finely
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon liquid from a jar of capers
- 2 tablespoons cold butter, cut into 4 pieces
- ⅓ cup fresh flat-leaf parsley, chopped and divided
- 1 teaspoon water (optional, for adjusting sauce consistency)
Instructions
Heat the olive oil in a large, heavy-bottomed skillet over high heat. When the oil is hot and just starting to smoke, carefully add the shrimp in a single layer. Let them cook undisturbed for about 1 minute to get a good sear.
Sprinkle salt over the shrimp, then stir and cook for another minute, or until the shrimp start turning a soft pink.
Stir in the minced garlic and red pepper flakes. Cook for another minute while stirring continuously to keep the garlic from burning and to release its aroma.
Pour in the lemon juice and caper brine. Add one piece of the cold butter and half of the chopped parsley. Let everything simmer gently, stirring until the butter melts and starts forming a light sauce.
Turn the heat down to low. Add the remaining three pieces of butter and stir gently until melted. This creates a velvety, rich sauce that clings to the shrimp. Continue cooking for another 2 to 3 minutes, or until the shrimp are fully cooked—firm, pink, and opaque.
Using a slotted spoon, transfer the shrimp to a serving bowl or plate. If the sauce is too thick, whisk in a teaspoon of water at a time until it reaches your desired consistency.
Taste the sauce and adjust salt if needed. Spoon the warm garlic-butter sauce over the shrimp and garnish with the remaining fresh parsley. Serve immediately with pasta, rice, or crusty bread.