Pan-seared Spicy Lemon Garlic Butter Shrimp

Pat dry 1 1/2 lbs of large shrimp thoroughly with paper towels. Season evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat 1 tbsp extra virgin olive oil and 1 tbsp unsalted butter in a large heavy-bottomed skillet over medium-high heat until shimmering.

Add the seasoned shrimp in a single, even layer. Sear undisturbed for exactly 1 minute to develop a light crust.

Flip the shrimp using tongs, then immediately add the remaining 3 tbsp unsalted butter, 4 minced garlic cloves, and 1/2 tsp red pepper flakes to the pan.

Cook for 1 to 2 more minutes, continuously spooning the foaming garlic butter over the shrimp until they just turn opaque and pink.

Remove the skillet from the heat immediately. Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 2 tbsp chopped fresh parsley. Toss to coat and serve immediately.