Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4-5 cloves garlic, minced, or 1 1/2 tablespoons minced garlic
- 1 1/4 pounds shrimp, shelled with tails on or off
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 1/4 cup dry white wine or broth
- 1/2 teaspoon red pepper flakes, or to taste - optional
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley chopped
Notes
My notes: peter really liked this! Use a good quality white wine. I use a Sav Blanc when cooking this recipe. You can also use a Pinot Grigio or Chardonnay. Have all of your ingredients ready on your kitchen bench and close to your cooking area if possible. This recipe cooks FAST. The shrimp is cooked in a butter/oil combination prevent the butter from burning. You can use all butter if you wish, just note it will begin to brown while the shrimp are cooking.
Nutrition
CALORIES: 303 kcal | CARBOHYDRATES: 2 g | PROTEIN: 29 g | FAT: 19 g | SATURATED FAT: 8 g | POLYUNSATURATED FAT: 1 g | MONOUNSATURATED FAT: 8 g | TRANS FAT: 0.5 g | CHOLESTEROL: 258 mg | SODIUM: 276 mg | POTASSIUM: 434 mg | FIBER: 0.3 g | SUGAR: 0.4 g | VITAMIN A: 741 IU | VITAMIN C: 9 mg | CALCIUM: 107 mg | IRON: 1 mg
Directions
- Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
- Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don't over cook your shrimp).
- Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
- Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).