Garlic butter shrimp with burst cherry tomatoes

• 680 g large shrimppeeled and deveined, tail-on or off
• 400 g cherry tomatoes
• 60 g unsalted butter
• 6 garlic clovesthinly sliced
• ½ tsp red pepper flakes
• 60 ml dry white wine
• 1 lemon
• 15 g flat-leaf parsleyroughly chopped
• 1 tbs extra virgin olive oil
• ¾ tsp kosher salt
• ¼ tsp black pepper

1. 1

   Pat the shrimp dry with paper towels and season with the kosher salt and black pepper. Toss to coat evenly and set aside. Dry shrimp = better sear, so don't skip this.

   Tip: If using frozen shrimp, thaw them completely and drain well before patting dry.

2. 2

   Heat the olive oil and half the butter (30g) in a 30cm skillet over medium-high heat. Once the butter is foaming and the foam starts to subside, add the shrimp in a single layer. Cook without moving them for about 90 seconds until the bottoms turn pink and get lightly golden. Flip and cook for another 60 seconds — they should be just barely cooked through. Transfer the shrimp to a plate immediately.

   Tip: Work in two batches if your skillet is crowded. Overcrowded shrimp steam instead of sear.

3. 3

   Drop the heat to medium. Add the remaining 30g of butter to the same skillet. Once melted, add the sliced garlic and red pepper flakes. Cook, stirring constantly, until the garlic is fragrant and just starting to turn pale gold, about 45 seconds. Don't walk away — garlic goes from golden to burnt in seconds.

4. 4

   Add the cherry tomatoes to the skillet. Cook, shaking the pan occasionally, until the skins blister and about half the tomatoes burst open and release their juices, about 4-5 minutes. Press a few stubborn ones gently with a wooden spoon to help them along.

   Tip: You want a mix of burst and whole tomatoes for texture.

5. 5

   Pour in the white wine and let it bubble for about 30 seconds, scraping up any browned bits from the bottom of the skillet. The sauce should reduce slightly and look glossy.

   Tip: No wine on hand? Use 1 tablespoon of white wine vinegar mixed with 2 tablespoons of water instead.

6. 6

   Return the shrimp and any juices from the plate to the skillet. Squeeze the juice of the whole lemon over everything. Toss gently to coat the shrimp in the sauce and warm them through, about 30 seconds. Kill the heat, scatter the chopped parsley over the top, and give it one last toss.

   Tip: Adding the shrimp back off high heat prevents them from turning rubbery. They'll finish cooking in the residual heat of the sauce.

• skillet (30cm (12-inch))

Per serving

Nutritional values are estimates only.