Crevettes à l'Ail et Persil (Garlic Butter Shrimp with Parsley)

Method

1. 1

   Pat the shrimp dry and season lightly with salt.

2. 2

   Warm the olive oil and half the butter in a wide skillet over high heat until the butter foams, then add the shrimp in a single layer.

3. 3

   Sear 1 minute per side until just pink and curled, then lift out onto a plate.

   💡 Pull the shrimp the moment they curl into a loose C — a tight O means they've gone rubbery.

4. 4

   Lower the heat, add the remaining butter, garlic and chili flake to the pan, and cook 1 minute until fragrant, not browned.

5. 5

   Pour in the white wine and let it reduce by half, about 2 minutes.

6. 6

   Return the shrimp to the pan with a squeeze of lemon and most of the parsley, tossing to coat.

7. 7

   Scatter with the remaining parsley and serve immediately with torn baguette for the sauce.