Shrimp - 1 1/2 lb.
Salt and Pepper
Butter - 6 tbsp.
Garlic - 3 cloves, minced
Red Pepper flakes - 1 tsp
Lemon juice - from about 1 lemon
Parsley leaves - 1 tbsp., chopped plus more for garnish
Crusty bread or pasta, for serving
Heat a large nonstick skillet over medium heat. Pat the Shrimp dry with paper towels and sprinkle with Salt and Pepper.
Melt 2 tbsp. of Butter in the skillet. Add half the Shrimp and cook until pink, about 2 min per side. Transfer the Shrimp to a bowl. Melt another tbsp. of Butter in the skillet and cook the remaining Shrimp.
Return the skillet to medium heat. Add 1 tbsp. of Butter and let it melt. Add the Garlic and Red Pepper flakes and cook until fragrant, about 30 sec. Stir in Lemon juice and remaining 2 tbsp. Butter and Parsley. Add the Shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped Parsley.
Serve with crusty Bread or Pasta.
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