Ingredients

• 1.5 lbs large shrimp (16/20 count), peeled & deveined (tails on or off)
• 4 tbsp butter (or 2 tbsp butter + 2 tbsp olive oil for richness + stability)
• 5 garlic cloves, thinly sliced (not minced—prevents burning)
• ½ tsp red pepper flakes (optional, for gentle heat)
• ¼ cup dry white wine (or low-sodium broth)
• Juice of ½ lemon (about 1.5 tbsp—add more to taste)
• 2 tbsp fresh parsley, finely chopped
• Sea salt & black pepper to taste
• Optional: 1 tbsp capers, zest of ½ lemon, or ¼ cup grated Parmesan

Instructions

Pat shrimp very dry; season lightly with salt and pepper.
Heat butter/oil in a large skillet over medium-high. Add garlic and red pepper flakes; sauté 1–1.5 min until fragrant but not browned.
Add shrimp in a single layer; cook 1–2 min per side until pink and opaque (don’t overcrowd—work in batches if needed).
Push shrimp to edges. Add wine; simmer 1–2 min until reduced by half.
Stir in lemon juice and parsley. Toss shrimp to coat.
Remove from heat. Optional: stir in capers or lemon zest.

SERVE WITH:
→ Zucchini noodles, cauliflower rice, or crusty low-carb bread for sopping up the sauce.