If shrimp are frozen, thaw them in cold water and pat dry with paper towels. Peel and devein if not already done, leaving tails on or off per preference. Place shrimp in a bowl and season with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp paprika. Toss to coat evenly and let sit while you prepare other ingredients (5–10 minutes).

Prepare aromatics and liquids

Peel and finely mince 6 garlic cloves. Juice 1 lemon to get about 2 tablespoons juice and zest 1 tsp lemon zest. Chop enough parsley for 2 tablespoons and slice chives if using. Measure 1/4 cup dry white wine or low-sodium chicken broth.

Heat pan

Place a large skillet over medium-high heat. Add 2 tablespoons olive oil and allow it to shimmer but not smoke (about 1 minute).

Sear shrimp

Add shrimp in a single layer to the hot pan, making sure not to overcrowd — do in two batches if necessary. Sear shrimp undisturbed for 1 to 1½ minutes until the underside is pink and slightly golden. Flip shrimp and cook the other side another 30–60 seconds until just opaque. Remove shrimp to a plate and set aside (they will finish cooking in the sauce).

Make garlic butter sauce

Lower heat to medium. Add 2 tablespoons unsalted butter to the same skillet. Once melted, add the minced garlic and 1/4 teaspoon red pepper flakes. Cook, stirring constantly, 30–45 seconds until fragrant but not browned (garlic burns quickly).

Deglaze and finish sauce

Pour in 1/4 cup white wine or chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes. Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Return the reserved shrimp and any accumulated juices to the pan and toss to coat in the sauce. Cook together 30–60 seconds until shrimp are heated through and sauce slightly thickens. Taste and adjust seasoning with salt and pepper if needed.

Finish and serve

Remove from heat and stir in 2 tablespoons chopped parsley and 1 tablespoon sliced chives (if using). Transfer to a serving dish and finish with a light sprinkle of red pepper flakes (optional) and freshly ground black pepper to taste. Serve immediately with crusty bread, over rice, pasta, or salad.

Storage: Refrigerate leftovers in an airtight container for up to 48 hours. Reheat gently in a skillet over low heat with a splash of water or broth to avoid overcooking shrimp.