Step 1

GET READY: Have all ingredients measured and ready to go.

Step 2

PREPARE AND SAUTE SHRIMP: Pat shrimp dry. Toss with flour, a pinch of salt and pepper. This will help prevent shrimp from steaming in the pan. Heat the 2 tablespoons of butter and oil over medium-high heat. Sauté shrimp for 1-2 minutes on each side (do 2 minutes/side if shrimp are very large). Shrimp will finish cooking later. Spoon onto a plate. Loosely cover with foil to keep warm.

Step 3

MAKE SAUCE: Add garlic and sauté for 30 seconds. Stir in lemon zest, lemon juice, capers, white wine and broth. Cook on medium high until reduced and slightly thickened (4-5 minutes). If you prefer a thicker sauce, add a cornstarch slurry (2 teaspoons of cornstarch mixed into a tablespoon of water or broth).

Step 4

FINISH AND SERVE: Whisk in cold butter a piece at a time until sauce is smooth and emulsified/thickened - about 30 seconds. Add cooked shrimp and parsley. Stir for 1 minute until heated through and the shrimp turn pink or opaque. Taste and adjust salt, pepper or more lemon as needed. Serve over rice or pasta if desired or with fresh bread to soak up the juices.