• 2 pounds Shrimp, deveined and peeled
  • 3 Tablespoons Olive Oil
  • 12 cloves Garlic, minced finely
  • ½ Teaspoon Red Pepper Flakes
  • 6 Tablespoons Lemon Juice
  • 2 Tablespoons Caper Brine
  • Kosher Salt to taste
  • Black Pepper to taste
  • 3 Teaspoons Cold Butter
  • ¾ cup Flat Leaf Parsley, chopped
  • Water, as needed


  1. In a heavy skillet over medium heat, add the olive oil. Add the shrimp evenly across the pan and cook for 1 minute. Season with salt, stir and cook approximately 1 minute or until pink. Add the chopped garlic, pepper flakes and stir. Cook for 1 minute.
  2. Add the caper brine, lemon juice, butter and half the amount of parsley. Cook 1 minute and turn the heat down to low.
  3. Stir until butter has melted into a sauce and the shrimp is opaque and pink. Approximately 4-5 minutes. Remove the shrimp and transfer to a bowl while continuing to cook the sauce for another 2 minutes.
  4. Season the sauce with salt and pepper to taste, and liberally pour over cooked shrimp. Garnish with the remainder of the parsley.


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