Add kosher salt, black pepper, paprika, lemon juice, and 1 tablespoon olive oil to the bowl. Toss until the shrimp are evenly coated. Let marinate for 10–15 minutes at room temperature (no longer than 30 minutes).

Garlic Butter Sauce & Cooking

Heat Pan

Place a large skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and 1 tablespoon of the butter. Let the fat heat until shimmering but not smoking (about 1 minute).

Sear Shrimp

Add the marinated shrimp in a single layer, leaving space between pieces. Cook undisturbed for 1–1.5 minutes until the underside turns pink and develops light golden edges. Flip shrimp and cook the other side 1–1.5 minutes until opaque and just cooked through. Remove shrimp to a plate — do not overcook. Cooking time will vary slightly with size.

Make Garlic Butter

Reduce heat to medium. Add remaining 2 tablespoons butter to the same skillet. When it melts, add minced garlic and red pepper flakes. Sauté, stirring constantly, for about 30–45 seconds until fragrant (do not let garlic brown).

Deglaze the pan with the white wine or chicken broth, scraping up any browned bits from the bottom with a wooden spoon. Let the liquid reduce for 1–2 minutes until slightly thickened.

Return the cooked shrimp to the skillet and toss in the garlic butter sauce to coat. Stir in chopped parsley and lemon zest (if using). Taste and adjust seasoning with a pinch more salt or a squeeze of lemon juice if needed. Heat just until shrimp are warmed through, about 30 seconds.

To Finish & Serve

Transfer shrimp and sauce to a serving dish. Garnish with extra parsley and serve immediately with crusty bread for dipping or over rice/pasta. Serve lemon wedges on the side.

Estimated serving suggestion: 1 pound shrimp serves 2–3 as a main or 4 as an appetizer.