Shrimp sautéed in lots of garlic butter with white wine. Simple and fast.
Serve over pasta, rice, or with crusty bread for sauce. Use the largest shrimp you can find for this preparation.
Ingredients
Scale
Measurement units
- 1 ½ lb Large shrimp, peeled and deveined
- 4 tbsp Butter
- 2 tbsp Olive oil
- 6 clove Garlic cloves, minced
- ¼ cup Dry white wine
- ¼ tsp Red pepper flakes
- ½ tsp Salt
- ¼ tsp Black pepper
- 2 tbsp Fresh lemon juice
- 3 tbsp Fresh parsley, chopped
Ingredients
Scale
Measurement units
- 1 ½ lb Large shrimp, peeled and deveined
- 4 tbsp Butter
- 2 tbsp Olive oil
- 6 clove Garlic cloves, minced
- ¼ cup Dry white wine
- ¼ tsp Red pepper flakes
- ½ tsp Salt
- ¼ tsp Black pepper
- 2 tbsp Fresh lemon juice
- 3 tbsp Fresh parsley, chopped
Instructions
Sear the shrimp
Pat shrimp very dry and season with salt and pepper. Heat olive oil in a large skillet over high heat (400-450°F surface). Add shrimp in a single layer. Cook 1 to 2 minutes per side until pink and just curled. Remove to a plate immediately.
Equipment
- large skillet
Ingredients
- shrimp (1 ½ lb)
- olive oil (2 tbsp)
- salt (½ tsp)
- pepper (¼ tsp)
Make the sauce and finish
Reduce heat to medium. Add butter to skillet. When melted, add garlic and red pepper flakes. Cook 1 minute until fragrant. Add wine and cook 1 minute. Add lemon juice. Return shrimp to pan and toss to coat. Remove from heat. Stir in parsley. Serve immediately.
Equipment
- large skillet
Ingredients
- butter (4 tbsp)
- garlic, minced (6 cloves)
- red pepper flakes (¼ tsp)
- white wine (¼ cup)
- lemon juice (2 tbsp)
- parsley (3 tbsp)
Before you cook
Cook notes
- • Use the largest shrimp you can find for this preparation.
- • Serve over pasta, rice, or with crusty bread for sauce.
- • Can substitute chicken broth for wine if needed.
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