Description
Succulent shrimp simmered in a garlic-butter white wine sauce with lemon and parsley—ready in 10 minutes with almost no cleanup.
Ingredients
Scale
- 1 1/2 pounds large shrimp (16-20 count, peeled and deveined)
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine (or low-sodium chicken broth)
- 1 1/2 tablespoons lemon juice (plus wedges to serve)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Pat shrimp dry and season with salt and pepper.
- Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook 1-2 minutes per side until just opaque. Transfer to a plate.
- Reduce heat to medium, add remaining butter and oil. Sauté garlic and pepper flakes 30 seconds until fragrant.
- Pour in wine, simmer 2 minutes until reduced by half, then stir in lemon juice.
- Return shrimp and juices to skillet; toss to coat. Remove from heat and stir in parsley. Adjust seasoning.
- Serve over pasta or with crusty bread and lemon wedges.
- Prep Time: PT2M
- Cook Time: PT8M
- Category: Dinner
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 6 servings
- Calories: 192 kcal
- Sugar: 0.3 g
- Sodium: 333 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 23 g
- Cholesterol: 193 mg
