Magic Shrimp Scampi

4 tablespoons unsalted butter, in all
1 teaspoon olive oil
1 pound shrimp (21-25 count), tail on
1 tablespoon garlic, chopped
1 tablespoon Chef Paul Prudhomme’s Blackened Redfish Magic®
1/8 cup white wine
1/8 cup chicken stock
2 teaspoons lemon juice
1 tablespoon parsley, chopped
1 tablespoon green onions, thinly sliced

Add 2 tablespoons of butter and the olive oil to a large non-stick sauté pan and heat on medium-high heat until butter melts and starts to bubble. Add shrimp, garlic, and Blackened Redfish Magic® and stir well, coating the shrimp with the garlic and seasonings. Sauté, stirring almost constantly, until shrimp are just about done, about 4 minutes. Add the wine, chicken stock, and lemon juice, then turn heat to high and bring to a boil. When sauce reaches a boil, lower heat to medium and reduce liquid by half, stirring every 30 seconds (this should take about 5 minutes). Once reduced, remove from fire and add the parsley, green onions, and remaining butter. Carefully swirl the pan and gently stir to incorporate the butter into the sauce.
Serve immediately with pasta or spiralized veggies.