-1 pound wild shrimp
-4 tablespoons extra virgin olive oil
-1 1/2 tablespoon butter
-6 cloves garlic
-1/4 teaspoon crushed red pepper flakes
1/3 cup dry Italian white wine
-1 large handful fresh Italian parsley
-Salt and pepper to taste
-Remove shrimp from fridge 40 minutes before cooking. Peel shrimp down to the last segment at the tail, slice down the back of the shrimp, and remove the vein. Rinse the shrimp under cold water and pat dry with paper towel.
-Prep the garlic and parsley by mincing each finely
-When shrimp are at room temperature, season them liberally with salt and pepper and preheat a large skillet on medium high heat for 3-4 minutes.
-Once skillet is very hot, add 1 tablespoon of the olive oil, swirl to coat the pan, and lay in the shrimp in an even layer. Sear the first side for 60-90 seconds and no longer or you will over cook them! Then flip the shrimp and sear the other side for 60-90 seconds. At this point, turn the heat off and remove the shrimp to a plate.
-After heat has been off for one minute, add in the rest of the olive oil. This will help cool down the pan. Turn the burner back on to medium low this time and add in the garlic. Cook the garlic for 2 minutes, stirring constantly.
-After 2 minutes, add in the crushed red pepper flakes and continue to cook another 30 seconds, stirring constantly.
-Add in the white wine and lemon juice and turn heat up to medium. Continue to cook for about 2 or 3 minutes or until the alcohol has cooked off. Continue to stir constantly.
-Add in the butter and continue to stir. This will help emulsify the oil, butter, and wine into a creamy sauce.
-Once butter is melted in, reduce heat to medium low and add back in the shrimp, stir to incorporate for a minute.
-Add in the fresh parsley and turn off the heat. Continue stirring until parsley is evenly distributed.
-Serve the garlic shrimp in bowls with plenty of fresh bread to sop of the oil and enjoy!