Ingredients
- Jumbo Shrimp: 1 pound, peeled and deveined
- Butter: 1/2 cup (1 stick), unsalted
- Garlic: 6 cloves, minced
- Dry White Wine: 1/4 cup (e.g., Pinot Grigio or Sauvignon Blanc)
- Fresh Parsley: 1/4 cup, chopped
- Red Pepper Flakes: 1/4 teaspoon (or more, to taste)
- Lemon Juice: 1 tablespoon
- Salt and Black Pepper: To taste
Instructions
- Step 1: Pat the shrimp dry with paper towels and season generously with salt and black pepper.
- Step 2: Melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 1 minute, until fragrant, being careful not to burn the garlic.
- Step 3: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
- Step 4: Pour in the white wine and lemon juice. Let it simmer for about 1 minute, scraping up any browned bits from the bottom of the pan.
- Step 5: Stir in the chopped parsley.
- Step 6: Serve immediately over pasta, rice, or crusty bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat, adding a splash of broth or water if the sauce becomes too thick.
- Spoon the shrimp and sauce over toasted baguette slices for a delicious appetizer.
- Don't overcrowd the pan when cooking the shrimp, work in batches to ensure even cooking and a beautiful sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American