1. Prep the shrimp

Start by peeling and deveining the shrimp. If the tails are still on, decide if you want to keep them for presentation. (I’m team “tails-on” when I’m feeling fancy, but I’ll remove them for a more casual meal.) Pat them dry with a paper towel—this helps them sear nicely instead of steaming.

2. Sear the shrimp

Melt 2 tablespoons of butter in your skillet over medium heat. Once it’s bubbling, lay the shrimp in a single layer. Let them cook undisturbed for 2-3 minutes. (Resist the urge to poke—they need that time to get a gorgeous golden color!) Flip them and cook for another 2 minutes. They’ll turn opaque with curled tails—just don’t overcook, or they’ll get rubbery.

3. Add the garlic butter magic

Scoot the shrimp to the edges of the pan and melt the remaining 3 tablespoons of butter in the center. Toss in the minced garlic and sauté for about 30 seconds. You want it fragrant and slightly golden, not burnt (trust me, burnt garlic is the worst). Stir everything together so the shrimp gets coated in that buttery, garlicky goodness.

4. Season and finish

Remove the skillet from heat and drizzle in the lemon juice. Sprinkle on the zest, salt, pepper, and red pepper flakes, if using. Give it a quick toss and taste—need more salt? A touch more lemon? Adjust as needed, then sprinkle with parsley for a pop of freshness.