Pan-Seared Garlic Butter Shrimp with White Wine and Lemon

Pat dry 200 gr Shrimp with paper towels and toss them in a bowl with ¹/₂ tsp Table salt and ¹/₂ tsp Black Pepper - Powder until evenly seasoned.

Heat ³/₄ tbsp Olive oil extra virgin and 10 gr Butter in a large skillet over medium-high heat until the fat is bubbling.

Arrange the seasoned shrimp in the hot skillet in a single layer and sear undisturbed for 2 minutes until pink underneath.

Flip the shrimp and cook for 1 more minute until just opaque, then transfer them immediately to a plate and keep warm.

Lower the stove heat to medium, add minced 2 cloves Garlic and ¹/₂ tsp Crushed Chili to the remaining oil in the skillet, and sauté for 30 seconds until fragrant.

Pour in 40 ml White wine along with freshly squeezed juice from ¹/₄ piece Lemon, scrape up any browned bits from the pan bottom, and simmer for 2 minutes until reduced by half.

Reduce the heat to low, vigorously whisk in the remaining 15 gr Butter until fully melted and an emulsified glossy sauce is formed.

Return the seared shrimp and any accumulated resting juices into the sauce, toss with finely chopped 10 gr Parsley, and remove the skillet from the heat to serve.