Prep the shrimp. Shell, devein, rinse, and pat the shrimp completely dry. A dry shrimp is a well seared shrimp, so don't skip this step. Toss them in a bowl with the salt and pepper.

Sear in garlic butter. Heat a large pan over medium heat. Add the butter and olive oil, and once the butter has melted, stir in the minced garlic and sauté for a minute or two until fragrant. Add the seasoned shrimp and cook just until they are about three quarters of the way done. Remove them to a plate. They will finish cooking later in the sauce, so don't worry about them looking slightly underdone here.

Build the sauce base. In the same pan, add a little more butter and olive oil. Once melted, add the chopped onions and sauté for about a minute, then stir in the remaining minced garlic. Cook for another minute or two until the garlic loses its raw edge and turns fragrant.

Make it creamy. Pour in the heavy cream and sprinkle in the chilli flakes. Let the cream simmer gently until it just begins to thicken. This is where all that garlic and butter flavour really comes together.

Bring the shrimp home. Slide the shrimp back into the pan and let them finish cooking through in that gorgeous sauce. Squeeze in the lemon juice, giving everything a good swirl.

Finish it off. Sprinkle in the chopped coriander, then give it one final swirl for good measure.

Serve and enjoy. Plate it up and garnish with a little extra coriander. Serve over steamed rice, or with warm pao or crusty bread for scooping up every last bit of that sauce. Trust us, you will want every drop.