Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 4 cups Fresh Broccoli Florets
  • 6 cloves Garlic, minced
  • 3 tbsp Unsalted Butter, chilled and cubed
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Red Pepper Flakes
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Coarsely ground Black Pepper
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Fresh Parsley, finely chopped
  • 2 tbsp Water

Instructions:

  1. Pat the 1.5 lbs of shrimp completely dry with paper towels. Moisture is the enemy of a good sear; wet shrimp will just boil in their own juices.
  2. Toss the shrimp with 1/2 tsp kosher salt and 1/4 tsp black pepper in a small bowl.
  3. Add 1 tbsp olive oil to the skillet over medium high heat. Wait until the oil shimmers and barely starts to smoke.
  4. Add shrimp in a single layer. Cook 2 mins until pink and slightly charred on the bottom, then flip.
  5. Toss in the 6 cloves of minced garlic and 1 tsp red pepper flakes. Cook for 1 minute until the kitchen smells fragrant but the garlic hasn't browned.
  6. Transfer shrimp to a plate to prevent overcooking while you handle the veggies.
  7. Add the 4 cups of broccoli and 2 tbsp water to the hot pan. Cover with a lid immediately to trap the steam.
  8. Cook 3 to 4 mins until the broccoli is bright green and fork tender.
  9. Turn heat to low. Add the shrimp back in along with 3 tbsp cubed chilled butter and 2 tbsp lemon juice.
  10. Stir constantly for 1 minute until the butter melts into a silky sauce that coats everything. Top with fresh parsley.