1/2 cup unsalted butter, cubed
4 cloves garlic, minced
1 medium shallot, minced
1/4 teaspoon crushed red pepper flakes
1 1/2 pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon zes
Melt butter in a large skillet over medium heat.
Add garlic, shallot, and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes.
Add shrimp; season with salt and pepper, to taste.
Cook, stirring occasionally, until pink and cooked through about 3-4 minutes. Stir in parsley, lemon juice, and lemon zest. Serve immediately!