Melt 2 tablespoon butter in large skillet over medium-high heat.
Add shrimp and season with salt and pepper. Cook 2 minutes per side or until shrimp are pink and opaque. When you flip the shrimp add garlic and crushed red pepper.
Stir in remaining 2 tablespoon butter, lemon juice and parsley and serve immediately.
Use wild shrimp when possible. It is healthier for you and just tastes better.
Add cold butter to a cold skillet and let heat up to proper temperature before adding the shrimp. You’ll know it is ready when the butter starts to shimmer.
Shrimp cook quickly so cook two minutes per side or until pink and opaque. If you cook too long, shrimp will be tough.
While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemon and you’ll notice a difference in flavor.