I start by peeling and devening the shrimp if it hasn’t been done yet. Then I pat them dry with a paper towel. This step is important because moisture can prevent a proper sear, leaving shrimp rubbery. Season lightly with salt and pepper for even flavor.

In a large skillet, I melt butter with olive oil over medium heat. Then I sauté the minced garlic for 1-2 minutes until fragrant. I make sure not to burn it because burnt garlic can taste bitter and overpower the dish.

I add the shrimp to the skillet in a single layer, letting them cook undisturbed for 2-3 minutes on each side until pink and opaque. Shrimp cook very quickly, so it’s important to watch closely to avoid overcooking.

Next, I pour in the white wine and let it reduce slightly, about 2 minutes. Then I squeeze in fresh lemon juice to brighten the flavors. This creates a light, tangy sauce that coats the shrimp beautifully.

Finally, I add chopped parsley and toss everything together to combine. If serving with pasta, I toss the noodles directly in the skillet to soak up the sauce. Taste and adjust salt, pepper, and lemon juice as needed.