- 1 1/2 tablespoon olive oil
- 1 pound shrimp
- Salt, to taste
- 6 cloves garlic, minced fine
- 1/4 teaspoon red pepper flakes
- 2 tablespoons cold butter, cut in 4 pieces
- 3 tablespoons lemon juice
- 1 tablespoon caper brine
- 1/3 cup chopped Italian parsley, divided
- Water as needed to thin sauce
The only real debate revolves around whether to cook shrimp first, and then add the garlic; or sauté the garlic first, and then cook the shrimp. I’ve used and enjoyed both methods, but I think I prefer the one shown here.
If you cook the garlic first, it mellows out the flavor, and gives it a little sweeter aspect, but it also increases the risk of browning it too much, which is the only way to screw this up. Besides that, it prevents getting any kind of color on the seafood.
By searing the shrimp first, you’ll get some nice caramelization, which I think really adds to the depth of flavor. Speaking of flavor, I can’t believe I’m giving away my caper brine secret; but I decided it’s just too good to not share. The little splash of salty goodness does something that’s easier to taste than explain.