Ingredients:

  • 1.5 lbs (680g) Large Shrimp, peeled and deveined (tails on)
  • 1 tsp (5g) Smoked Paprika
  • 0.5 tsp (3g) Kosher Salt
  • 0.25 tsp (1.5g) Fresh Cracked Black Pepper
  • 2 tbsp (30ml) Avocado or Grapeseed oil
  • 4 tbsp (56g) Unsalted Butter, divided
  • 6 cloves Fresh Garlic, thinly sliced or minced
  • 0.25 cup (60ml) Dry White Wine (Pinot Grigio or Sauvignon Blanc)
  • 1 tbsp (15ml) Fresh Lemon Juice
  • 0.25 cup (15g) Fresh Italian Parsley, finely chopped
  • 0.5 tsp (2g) Red Pepper Flakes

Instructions:

  1. Pat the shrimp completely dry with paper towels to ensure a proper sear. In a medium bowl, toss the shrimp with salt, pepper, and smoked paprika until evenly coated.
  2. Heat the high-smoke point oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer, working in batches if necessary.
  3. Sear shrimp for 90 seconds per side until the edges are golden and the flesh is opaque. Remove shrimp from the skillet and set aside.
  4. Reduce heat to medium. Deglaze the pan with white wine, scraping up any browned bits. Add the garlic and 2 tablespoons of butter, simmering until the garlic is fragrant and softened.
  5. Whisk in the lemon juice and the remaining 2 tablespoons of cold butter cubes. Stir constantly until a glossy, thickened emulsion forms (monter au beurre).
  6. Return the shrimp to the pan. Toss with fresh parsley and red pepper flakes until coated in the velvet sauce. Serve immediately.