Preparation Steps

• Pat the shrimp very dry with paper towels. Season with 1/2 teaspoon kosher salt and all of the black pepper. Stir together the garlic, Aleppo pepper, lemon zest, and parsley in a small bowl; set near the stove.
• Set a large skillet over medium-high heat and add 2 tablespoons butter. When the butter foams, add half the shrimp in a single layer and sear 45–60 seconds per side, just until lightly golden at the edges. Transfer to a plate and repeat with the remaining shrimp (add a small pat of butter only if the pan looks dry).
• Reduce heat to medium. Add the garlic–Aleppo mixture to the skillet and stir for 30–45 seconds until fragrant, scraping up any browned bits so the garlic doesn’t scorch.
• Pour in the white wine and lemon juice. Simmer at a brisk bubble for 2–3 minutes, scraping the pan, until the liquid is reduced by about half.
• Return the shrimp and any collected juices to the skillet and toss for 30–60 seconds, just until the shrimp are opaque and cooked through. Remove the pan from the heat.
• Off the heat, whisk in the remaining 4 tablespoons cold butter, one piece at a time, to create a glossy emulsion. Stir in the parsley and a pinch of the remaining salt (taste and add more salt if needed). Let the sauce stand 1 minute to thicken slightly.
• Serve immediately, spooning plenty of the garlic-butter sauce over the shrimp. Finish with an extra sprinkle of parsley or lemon zest if you like.