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Course -- Select -- Main Side Dessert Sauce Appetizer Drink Other

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Ingredients (one per line) 1 ½ tablespoons olive oil 1 pound shrimp, peeled and deveined salt to taste 6 cloves garlic, finely minced ¼ teaspoon red pepper flakes 3 tablespoons lemon juice 1 tablespoon caper brine 2 tablespoons cold butter, cut into 4 equal pieces, divided ⅓ cup chopped flat-leaf parsley, divided 1 teaspoon water, or as needed

Instructions Gather all ingredients. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute. Add garlic and red pepper flakes; cook and stir for 1 minute. Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute. Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 teaspoon at a time, if too thick, about 2 minutes. Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley. Enjoy!

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