Ingredients
450 g large shrimp, peeled and deveined
3 tbsp unsalted butter
2 tbsp olive oil
4 garlic cloves, minced
½ tsp red chili flakes (adjust to taste)
2 tbsp fresh parsley, finely chopped
Juice of ½ lemon
Salt and freshly ground black pepper, to taste
Instructions
Pat shrimp dry with paper towels and season lightly with salt and black pepper.
Heat olive oil and butter in a large skillet over medium-high heat until butter melts and begins to foam.
Add minced garlic and red chili flakes; sauté for 30 seconds until fragrant.
Add shrimp in a single layer and cook for 2–3 minutes per side, or until pink and lightly charred.
Squeeze lemon juice over the shrimp and sprinkle with fresh parsley. Toss well to coat in the rich garlic butter sauce.
Serve immediately in a rustic ceramic bowl with crusty bread or over rice to soak up the flavorful sauce.
