Ingredients

• 2 tbsp olive oil
• 4 tbsp unsalted butter (softened)
• 6–8 garlic cloves, minced
• 1 lb (450 g) large shrimp, peeled & deveined
• 1–2 tbsp chili flakes or 8–10 small dried red chilies (adjust to taste)
• 1 tsp smoked paprika (or sweet paprika)
• Salt & freshly ground black pepper, to taste
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Pat shrimp dry with paper towels and season lightly with salt, pepper and paprika.
2. Heat a large skillet over medium-high heat and add the olive oil.
3. Add the shrimp in a single layer and cook 1–2 minutes per side, until pink and just cooked through. Remove shrimp to a plate.
4. Reduce heat to medium. Add the butter to the pan. When it starts to foam, add the minced garlic and chili flakes. Sauté 30–60 seconds until fragrant (do not burn).
5. Return the shrimp to the skillet and toss to coat in the garlic-butter sauce. Cook 30 seconds to heat through.
6. Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning.
7. Serve immediately over rice, pasta, or with crusty bread to soak up the sauce.

Tips: For extra crispness, sear shrimp in a very hot pan in two batches so they don’t steam. Use raw shrimp for best results; frozen thawed shrimp also works.

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