This is one of my all time favorite recipes and the easiest, quickest to prepare. Buy shrimp from a reputable fish store or Whole Foods type of market and have them clean and de-vein them. My husband Joel is an ex-seafood guy and he always cleans and de-veins the shrimp. It is a collaborative effort in our house. Once the shrimp and prep is done this recipe takes all of 15 minutes to cook.
Ingredients are simple and you probably have most of the ingredients in your pantry. Directions are super simple and so easy to follow, you will look like a “super chef” and impress the pants off of everybody!
Perfection on a plate.
Here’s to a Happy Healthy New Year from my kitchen to yours.
2 Tablespoons unsalted butter
2 Tablespoons olive oil
4 minced garlic cloves
1/2 cup dry white wine–use whatever you have open as long as it’s not too fruity, if you don’t want to use wine use chicken broth or vegetable broth
1 teaspoon kosher salt
Freshly ground black pepper– about 10-12 turns on the pepper mill
1 1/2 lbs. large or extra large shrimp .shelled– we are big fans of Mexican White Shrimp and I used under 10’s which means there are approximately 10 to a pound.
1/2 cup ( app.) chopped fresh Italian parsley
Freshly squeezed juice of half a lemon
*pinch of crushed red pepper flakes
Cooked Pasta or Rice — I used brown rice this time around
In a large skillet, melt butter along with olive oil. Add garlic and saute until fragrant , app. 2 mins.
Add wine or broth, salt, red pepper flakes, and black pepper and bring to a simmer.
Let wine reduce by half, app. 3 minutes.
Add shrimp and saute until the shrimp just turn pink, 2-4 mins. on each side depending on their size. Squeeze the lemon over the shrimp, I stirred the shrimp in the sauce one final time and served over brown rice and using a large spoon poured any excess sauce over the shrimp (as much or as little as you’d like) I then sprinkled with a little fresh chopped parsley and Voila!!!!
This shrimp would be delicious served over rice , pasta or all by itself.