Garlic Butter Shrimp with Rice

Ingredients

Instructions

1. 1

   PREPARE THE SHRIMP: Pat shrimp completely dry with paper towels - wet shrimp will steam instead of sear. Season with salt and pepper. Have all other ingredients ready as this dish comes together very quickly.

2. 2

   COOK THE SHRIMP: Melt 2 tbsp butter in a large skillet over medium-high heat until the foaming subsides. Add shrimp in a single layer - don't overcrowd. Cook 1-2 minutes per side until pink and just cooked through. The shrimp should form a 'C' shape, not a tight 'O' (that means overcooked). Transfer to a plate immediately.

3. 3

   MAKE THE GARLIC BUTTER: Reduce heat to medium. Add remaining 2 tbsp butter. Once melted, add the minced garlic and cook 30-60 seconds, stirring constantly, until fragrant and just starting to turn golden - don't let it brown or it becomes bitter. This is the flavor base of the dish.

4. 4

   BUILD THE SAUCE: Pour in the white wine and lemon juice - it will sizzle and deglaze the pan. Scrape up any browned bits from the bottom. Let the sauce simmer and reduce for 2-3 minutes until slightly thickened. Add red pepper flakes for a touch of heat.

5. 5

   COMBINE: Return the shrimp along with any juices that have collected on the plate. Add most of the parsley. Toss everything together for 30 seconds just until the shrimp is coated and warmed through. Taste and adjust salt/pepper/lemon.

6. 6

   SERVE: Divide the cooked jasmine rice among plates or shallow bowls. Spoon the garlic butter shrimp over the rice, making sure to include plenty of the buttery sauce. Garnish with remaining parsley. Serve immediately - the sauce is best enjoyed right away while the butter is still melted and aromatic.