2lb.large shrimp16-20 per lb., shelled and de-veined
2tablespoonsdry white wine
1teaspoonDiamond Crystal kosher salt
1tablespoonfresh lemon juice
2tablespoonsfinely chopped parsley
½teaspoonfreshly ground black pepper
Heat the butter in a very large (14 inch) skillet over medium-high heat. Add the garlic and red pepper flakes. Cook, stirring, one minute.
Add the shrimp, the wine and the kosher salt. Cook, stirring, over medium-high heat, until shrimp are pink and opaque, about 5 minutes.
Remove the shrimp from the heat. Stir in the lemon juice, parsley and black pepper. Toss to combine, and serve.
As with most shrimp recipes, the most important thing when making this recipe is to avoid overcooking the shrimp.Once you add them to the saucepan, cook them just until they turn pink and opaque, then remove immediately from the heat and serve. When overcooked, they become dry and rubbery.