Ingredients
Method
- Assemble all necessary ingredients.
- Heat olive oil in a heavy skillet over high heat until it begins to smoke. Arrange shrimp in a single layer and sear for 1 minute without stirring.
- Season the shrimp with salt, then cook and stir for approximately 1 minute until they start turning pink.
- Add the garlic and red pepper flakes; cook and stir for 1 minute.
- Stir in the lemon juice, caper brine, one piece of butter, and half of the parsley, cooking for about 1 minute until the butter melts.
- Lower the heat to low and stir in the remaining three pieces of butter. Cook and stir for 2 to 3 minutes until the butter melts, the sauce thickens, and the shrimp are pink and opaque.
- Transfer the shrimp to a bowl using a slotted spoon. Continue to simmer the sauce for about 2 minutes, adding water 1 teaspoon at a time if the consistency is too thick.
- Season with salt to taste and serve the shrimp topped with the pan sauce and the remaining parsley.
Nutrition
Notes
Searing Technique: I always make sure my shrimp are patted completely dry with paper towels before cooking because any extra moisture will steam them instead of giving me that golden crust I want.
Garlic Care:
I recommend keeping a close eye on the garlic once it hits the oil: it only needs about a minute to become fragrant and can turn bitter if it stays on high heat for too long.
The Secret to the Sauce: I use cold butter specifically because it melts slowly into the lemon juice and brine, which creates a glossy emulsion that stays together instead of turning greasy.
Flavor Substitutions: If you find yourself without caper brine, I have discovered that a splash of dry white wine or even a little extra lemon juice works as a great substitute for that tangy kick.
Serving Suggestions: I personally think a side of toasted sourdough is essential here, but I have also served this over a simple bowl of rice to soak up every bit of the garlic butter.
Reheating Advice: I avoid the microwave when reheating these because it makes the shrimp rubbery, so I prefer a quick toss in a warm pan with a teaspoon of water to loosen the sauce back up.