Use fully peeled and deveined shrimp. If frozen, thaw overnight in the Refrigerator — never cook from frozen in a Skillet or released water will kill the sear. Pat shrimp completely dry with paper towels. Season with salt just before cooking; add paprika, garlic salt, or red pepper flakes if using. Have lemon, parsley, and butter measured and ready before the shrimp hit the pan — cook time is short.

Heat a large Skillet over medium to medium-high heat. Add enough 1 tbsp 橄榄油, 4 tbsp 无盐黄油，分次使用, or both to coat the pan. For garlic or red pepper flakes, add to the oil first and sauté 1–2 minutes until fragrant — don't let the garlic burn. Once the fat is hot and shimmering, add 1 ½ lb 大虾，去壳去肠，尾部可留可去 in a single layer. Don't crowd the pan or they'll steam instead of sauté — work in batches if needed. Cook without moving for 1.5–2 minutes per side, flipping once. Total time: 2–3 minutes for small 1 ½ lb 大虾，去壳去肠，尾部可留可去, 4–5 minutes for large. Watch closely — they overcook fast. Optional: add a splash of wine, lemon juice, or broth once 1 ½ lb 大虾，去壳去肠，尾部可留可去 are nearly done. Let reduce about 1 minute. Finish with a squeeze of fresh lemon.

将火降至中火。将剩余的2汤匙4 tbsp 无盐黄油，分次使用加入同一个平底锅中。黄油融化后，加入切碎的蒜（如使用0.5 tsp 红辣椒片也一并加入）并炒约1分钟，不断搅拌，直到香气四溢且呈浅金色——注意不要烧焦。倒入0.33 cup 干白葡萄酒，如黑皮诺或长相思和2 tbsp 新鲜柠檬汁（约1个柠檬），刮去锅底的焦香部分。让酱汁炖煮2–3分钟至略微浓稠。

将虾放回平底锅并翻转以覆盖蒜黄油酱汁。再煮1分钟加热。尝一下并根据需要用盐和黑胡椒调整口味。离火，在顶部撒上新鲜意大利平叶欧芹，立即配柠檬楔形享用。