- 1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
- I WOULD BUY IT DE_VEINED>>>>>ITS SO GROSS TO DO THIS LOL
- 2 Tbsp olive oil
- 2-3 Tbsp butter
- 1 Tbsp minced garlic
- 1/4 teaspoon red pepper flakes
- 1/2 cup white wine (I recommend a dry white wine such as a Sauvignon Blanc and then drink the rest of the bottle with your dinner….it pairs nicely) LOL
- 2 tablespoons finely chopped parsley
- Freshly ground black pepper to taste
- 1 Tbsp lemon juice or lime juice…thats what I used
1 Sauté garlic, red pepper flakes, in butter and olive oil: Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.
2 Add shrimp and wine: Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp.
Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine…DRINK WINE
Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for 30 seconds.
3 Turn shrimp over to cook on the other side: Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another 30 seconds.
4 Toss with parsley, lemon juice, pepper: Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.
Serve as is, or over cauliflower rice (for gluten-free version).
Adapted from: Simply Recipes.com