Season shrimp with kosher salt and let sit on a plate for 10-30 minutes while you get everything else together.
Heat olive oil in a large heavy pan on high heat until very hot and is beginning to smoke. Add shrimp in a single layer (likely you will only have room for half the shrimp.) Do not overcrowd the pan. Let cook for 1 minute undisturbed. After one minute toss the shrimp and continue cooking until pink all around and cooked through. The internal temperature should be 145. It should take 2 minutes of total cooking time; and it's very unlikely it will take more than 3 minutes. Be careful not to overcook as that will result in rubbery shrimp (don't undercook either to be sure shrimp is safe to eat.) Remove shrimp to a plate. Repeat with the remaining shrimp that didn't fit into the pan. Remove to a plate.
Add red pepper flakes, cherry tomatoes and garlic to the pan and cook on medium heat for about 30 seconds. The garlic should begin changing colour but not be fully brown. Deglaze with white wine. Ensure to scrape up all the little bits of the fond stuck to the bottom of the pan. Cook for a minute to reduce slightly.
Stir in the chicken stock and cook for another 2-3 minutes until reduced by about half. Add butter and stir with a wooden spoon as well as swirl the pan in a circular motion to emulsify your sauce into thick sauce. Add lemon juice and continue stirring and swirling the pan. Taste the sauce and season it with more salt and pepper, add more butter or lemon juice as needed.
Add back the shrimp and cook to until heated through. Remove from heat and serve by itself with crusty bread, over pasta, polenta or over rice. Sprinkle with some parsley. You may also toss in some capers. If your sauce emulsification breaks, add a bit more stock or water and swirl.
For professional restaurant-like finish, top this with breadcrumbs toasted with butter and some anchovy paste. This step is completely optional and for home cooking can be skipped to make things easier and not add extra calories.
Ingredients
Directions
Season shrimp with kosher salt and let sit on a plate for 10-30 minutes while you get everything else together.
Heat olive oil in a large heavy pan on high heat until very hot and is beginning to smoke. Add shrimp in a single layer (likely you will only have room for half the shrimp.) Do not overcrowd the pan. Let cook for 1 minute undisturbed. After one minute toss the shrimp and continue cooking until pink all around and cooked through. The internal temperature should be 145. It should take 2 minutes of total cooking time; and it's very unlikely it will take more than 3 minutes. Be careful not to overcook as that will result in rubbery shrimp (don't undercook either to be sure shrimp is safe to eat.) Remove shrimp to a plate. Repeat with the remaining shrimp that didn't fit into the pan. Remove to a plate.
Add red pepper flakes, cherry tomatoes and garlic to the pan and cook on medium heat for about 30 seconds. The garlic should begin changing colour but not be fully brown. Deglaze with white wine. Ensure to scrape up all the little bits of the fond stuck to the bottom of the pan. Cook for a minute to reduce slightly.
Stir in the chicken stock and cook for another 2-3 minutes until reduced by about half. Add butter and stir with a wooden spoon as well as swirl the pan in a circular motion to emulsify your sauce into thick sauce. Add lemon juice and continue stirring and swirling the pan. Taste the sauce and season it with more salt and pepper, add more butter or lemon juice as needed.
Add back the shrimp and cook to until heated through. Remove from heat and serve by itself with crusty bread, over pasta, polenta or over rice. Sprinkle with some parsley. You may also toss in some capers. If your sauce emulsification breaks, add a bit more stock or water and swirl.
For professional restaurant-like finish, top this with breadcrumbs toasted with butter and some anchovy paste. This step is completely optional and for home cooking can be skipped to make things easier and not add extra calories.
