Shrimp Scampi

Steps

1. 1Peel (shells and tails) and devein 1½ pounds shell-on jumbo shrimp; reserve shells.
2. 2Dissolve 3 tablespoons table salt and 2 tablespoons sugar in 1 quart cold water in large container. Submerge shrimp in brine, cover container, and refrigerate for 15 minutes.
3. 3Remove shrimp from brine and pat dry with paper towels; set aside.
4. 4Heat 1 tablespoon extra-virgin olive oil in 12-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes.
5. 5Remove skillet from heat and carefully add 1 cup dry white wine and 4 sprigs fresh thyme. When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes.
6. 6Strain mixture through colander set over large bowl. Discard shells and reserve liquid. (You should have about ⅔ cup.)
7. 7Wipe out skillet with paper towels. Combine 3 tablespoons lemon juice and 1 teaspoon cornstarch in small bowl.
8. 8Heat remaining 1 tablespoon extra-virgin olive oil, 8 thinly sliced garlic cloves, ½ teaspoon red pepper flakes, and ¼ teaspoon pepper in now-empty skillet over medium-low heat, stirring occasionally, until garlic is fragrant and just beginning to brown at edges, 3 to 5 minutes.
9. 9Add reserved wine mixture, increase heat to high, and bring to simmer. Reduce heat to medium, add shrimp, cover, and cook, stirring occasionally, until shrimp are just opaque, 5 to 7 minutes.
10. 10Remove skillet from heat and, using slotted spoon, transfer shrimp to bowl.
11. 11Return skillet to medium heat, add lemon juice–cornstarch mixture, and cook until slightly thickened, 1 minute. Remove from heat and whisk in 4 tablespoons butter (cut into ½-inch pieces) and 1 tablespoon chopped parsley until combined.
12. 12Return shrimp and any accumulated juices to skillet and toss to combine. Serve, passing lemon wedges separately.