The speed of this quick weeknight dinner leaves zero room for mid-cook prep. If you step away from the burner to slice a lemon or mince garlic while the pan is hot, the fond will scorch and turn bitter. Every aromatic must be measured and placed beside the stove before the burner ignites.
Another frequent mistake is crowding the skillet. Piling two pounds of seafood into a standard ten-inch pan drops the surface temperature precipitously. The shrimp drop water, steam in their own condensation, and lose any hope of caramelization. Cooking in two quick batches, or using a wide twelve-inch stainless steel or cast-iron skillet, protects that essential crust.
