Part 5/8:
Meanwhile, the shrimp are prepped with a simple brine of baking soda and kosher salt, along with a pinch of red pepper flakes for subtle heat. Letting the shrimp sit for 10-15 minutes not only enhances their texture but also preps them for the subsequent cooking process.
The shrimp are then cooked in the garlic butter sauce—created by heating butter and garlic in the same pan. The key here is to reduce the wine and butter mixture by half over a few minutes, yielding a rich, flavorful base. The shrimp are added to this simmering sauce, cooked until just pink and tender, approximately 3-4 minutes per side, absorbing all the garlic, wine, and butter flavors.