Step 1

Pat 1 pound raw jumbo shrimp dry with paper towels. Season all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 2

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook, stirring occasionally, until just cooked through and opaque, 2 to 3 minutes. Transfer the shrimp to a plate.

Step 3

Add 3 tablespoons unsalted butter to the now-empty skillet. Once the butter is melted, add 4 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 2 teaspoons prepared horseradish, 1 1/2 teaspoons Dijon mustard, and 1 teaspoon paprika.

Step 4

Stir in 1/2 cup dry white wine and 1 pinch red pepper flakes if desired. Cook, scraping up any browned bits from the pan, until the liquid is reduced by about half, 4 to 5 minutes.

Step 5

Return the shrimp and any accumulated juices to the skillet. Add 2 tablespoons finely chopped fresh parsley leaves and 1 tablespoon lemon juice, and toss to combine. Serve with lemon wedges and cooked pasta or crusty bread if desired.