1 1/4 pounds large shrimp, (16/20 or 21/25 count), peeled and deveined
2 tablespoons olive oil
1/2 cup white wine
6 tablespoons butter
1 tablespoon lemon juice
2 tablespoons chopped Italian parsley
1/2 teaspoon red pepper flakes
In a bowl, toss garlic, salt and pepper with the shrimp, which may be
refrigerated, well covered, for several hours at this point.
When ready to cook, heat oil in a large sauté pan over high heat until
it shimmers, then add shrimp and move shrimp around in the pan for about 2
minutes, or until the color just begins to turn from translucent.
Remove shrimp, reduce heat to medium-high and add wine, scraping up any
bits on the bottom of the pan. Cook for a couple of minutes to reduce, then
add butter and swirl the pan to melt it.
Put shrimp back into pan, stir about a minute to finishing cooking and
add lemon juice.
Remove to serving dish, sprinkle with parsley and red pepper flakes,
adding more pepper if desired.
Serve over rice or pasta or as is.
Yield: 2 to 4 servings
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