This easy and delicious dish comes together in 20 minutes. Serve with spaghetti, angel hair or linguine.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1 pound large uncooked shrimp, peeled and deveined, tails on or off
Kosher salt, to taste
2 tablespoons olive oil
3-4 tablespoons unsalted butter
4 cloves garlic minced
1/2 cup dry white wine
juice of 1 lemon
1/2 teaspoon red pepper flakes
2 tablespoons fresh chopped parsley, for garnish
Season shrimp with some salt. In a large skillet over medium-high heat, add the olive oil and 2 tablespoons butter. When the butter has melted, add the shrimp and cook for 1 to 1-1/2 minutes on each side until it begins to turn pink. Remove the shrimp to a plate and set aside.
Add the garlic to the pan and cook for 30 seconds, or until fragrant. Add the wine, lemon juice and red pepper flakes and cook for a few minutes until reduced by half. Add the remaining butter and cook until melted. Return the shrimp to the pan and toss to coat. Allow the shrimp to warm through.
Serve with spaghetti or linguine and sprinkle with chopped parsley.
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