Ingredients
Method
- Place the shrimp in a bowl and sprinkle with the salt, black pepper, and smoked paprika. Toss until each piece is lightly coated.
- Set a large 12-inch skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. When the butter foams and the oil looks loose and shiny, the pan is ready.
- Add half of the shrimp in a single layer. Leave them alone for 60 to 90 seconds, until the underside is pink with a few browned spots. Flip and cook for 45 to 60 seconds more. The shrimp should curl into a loose C shape, not a tight O.
- Transfer the cooked shrimp to a plate. Add the remaining shrimp and cook the same way. If the pan looks dry, add another small splash of olive oil.
- Lower the heat to medium. Add the remaining 2 tablespoons butter, then stir in the garlic and red pepper flakes if using. Cook for 30 seconds, just until the garlic smells fragrant. Don't let it turn dark brown.
- Pour in the water or broth, lemon juice, and lemon zest. Scrape the browned bits from the bottom of the pan with a wooden spoon. Simmer for 45 seconds, until the sauce looks lightly glossy.
- Return the shrimp and any juices to the skillet. Toss for 30 seconds to coat, then remove the pan from the heat. Sprinkle with parsley and taste for salt and lemon before serving.
Notes
Pat the shrimp very dry before cooking so they sear instead of steam. Keep them in a single layer and cook in two batches when needed. Look for an opaque center and a loose C shape; a tight O shape usually means the shrimp is overcooked. Serve immediately with rice, pasta, couscous, mashed potatoes, crusty bread, or vegetables. Refrigerate leftovers within two hours and use within 3 days; reheat gently over low heat with a tablespoon of water or broth.