Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup fresh parsley, finely chopped
- Salt and black pepper to taste
- Lemon wedges for garnish
Instructions
- Pat the shrimp dry with a paper towel to ensure they sear properly. Season them lightly with salt and black pepper on both sides. Having the shrimp dry prevents them from steaming in the pan.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted and started to bubble, add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant, being careful not to let it brown or burn.
- Increase the heat to medium-high and add the shrimp to the skillet in a single layer. Cook for about 1 to 2 minutes per side until they turn pink and opaque. Once cooked, remove the shrimp from the pan and set them aside on a plate to avoid overcooking.
- Pour the white wine into the skillet, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 2 to 3 minutes. Stir in the remaining 2 tablespoons of butter and the lemon juice until the sauce is smooth and slightly thickened.
- Add the shrimp and any juices back into the skillet. Toss everything together for 30 seconds to coat the shrimp in the sauce. Remove from heat and stir in the fresh parsley. Serve immediately while hot.
- Cook Time: 20 minutes
- Diet: Low-Carb