In a large shallow pan, heat over medium-low flame, melt 6 tablespoons of salted butter along with 2 tablespoons of extra virgin olive oil.

Add 10 minced garlic cloves to the pan and cook for 3-5 minutes, stirring often until it's softened and fragrant.

Stir in 3-4 tablespoons of Calabrian chili paste, mixing well with the garlic, and cook for an additional minute.

Season 1 ½ pounds of peeled and deveined shrimp with a generous pinch of salt, then carefully place them in the pan in a single layer.

Once the shrimp are cooked through, remove the pan from heat and top with the chopped cilantro before serving.