Pat the 6 large shrimp dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp smoked paprika. Let rest at room temperature for 5 minutes while you heat the pan.

Cooking

Heat pan

Place a large skillet over medium-high heat. Add 2 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. Heat until butter melts and begins to foam, about 1 minute.

Sear shrimp

Add the seasoned shrimp to the hot skillet in a single layer, tails pointing inward if preferred. Cook undisturbed 1.5–2 minutes until the underside is pink and lightly browned.

Flip and add aromatics

Flip the shrimp and immediately add 2 cloves minced garlic and 1/4 tsp red chili flakes to the pan. Stir the garlic into the oil and butter, spooning the aromatics over the shrimp as they finish cooking. Cook another 1–1.5 minutes until shrimp are opaque and firm (internal temperature ~120–125°F/49–52°C).

Finish & serve

Deglaze and finish

Remove the pan from heat. Squeeze 1 tbsp fresh lemon juice over the shrimp and add 1 tbsp finely chopped parsley. Tilt the pan slightly and spoon the garlicky butter and oil over the shrimp to glaze them. Taste and adjust seasoning with a small pinch more salt or pepper if needed.

Plate

Transfer the six shrimp to a serving plate. Garnish with lemon wedges and an extra drizzle of 1 tsp olive oil if using. Serve immediately with crusty bread or 1/2 cup cooked rice to soak up the sauce.