Instructions

• Place a large skillet over medium heat and add 4 tablespoons butter; melt, stirring occasionally.
• Continue cooking the butter, watching for it to foam and change from bright yellow to golden and then to a nutty-brown color, about 3–5 minutes. When it just begins to turn nutty-brown and smells toasted, reduce heat to medium-low.
• Carefully add 6 cloves garlic (chopped) and 1/4 sweet onion (diced) to the skillet. Cook, stirring frequently, until the onion just begins to become tender and the garlic is fragrant, about 2–3 minutes.
• Add 2 pounds shrimp (peeled and deveined) to the skillet. Stir or toss frequently and cook until the shrimp turn pink and opaque (no longer translucent), about 3–5 minutes depending on size.
• Stir in 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and a pinch of red pepper flakes. Add 1/4 cup fresh parsley (chopped) and toss gently to coat the shrimp evenly.
• Remove the skillet from the heat and serve immediately.