Adapted from Chef Natashs

Ingredients

• 1 lb uncooked, extra-large shrimp (thawed and peeled)
• 1/2 cup butter, divided
• 6 cloves of garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup dry white wine or chicken broth
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

Instructions

• Melt half the butter in a skillet over medium heat. Add thawed and de-veined shrimp and cook for 1 minute on each side. Using tongs to flip quickly
• Stir in garlic and red pepper flakes and cook for 30 seconds
• Pour in the wine and let it bubble for 2 minutes
• Add the rest of the butter, lemon juice, and parsley. Once the butter melts, stir it and take the pan off the heat.