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Or dry red wine or vermouth
Prep your shrimp (if frozen, add them to a colander and run under cool water until thawed). Since these are large shrimp, you may want to devein them as well (see blog post for tips on that). I recommend prepping every ingredient ahead of time since this recipe goes quick.
Melt half the butter in a skillet over medium heat.
Add the shrimp to the skillet and cook for 1 minute/side. I use cooking tongs to flip them quickly.
Stir in the garlic and red pepper flakes and cook for about 30 seconds.
Pour in the wine and let it bubble for 2 minutes.
Add in the rest of the butter and the lemon juice and parsley. Once the butter melts, give it a stir and take the pan off the heat. Season with salt & pepper as needed and serve immediately.