Ingredients
- Jumbo Shrimp (peeled and deveined) – 1 pound
- Butter – 1/2 cup
- Garlic (minced) – 6 cloves
- Olive Oil – 2 tablespoons
- Dry White Wine (optional) – 1/4 cup
- Red Pepper Flakes – 1/4 teaspoon (or more to taste)
- Fresh Parsley (chopped) – 2 tablespoons
- Salt and Pepper – to taste
Instructions
- Step 1: Pat the shrimp dry with paper towels and season generously with salt and pepper.
- Step 2: In a large skillet, melt the butter with the olive oil 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: If using, pour in the white wine and let it simmer for 1-2 minutes, allowing the alcohol to evaporate slightly.
- Step 4: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
- Step 5: Remove the skillet from the heat. Stir in the chopped parsley and adjust seasoning with salt and pepper as needed.
- Step 6: Serve immediately over pasta, rice, or with crusty bread for dipping.
Notes
- Refrigerate leftovers in an airtight container and consume within 2 days for best quality.
- Gently reheat the shrimp in a skillet over low heat, adding a splash of chicken broth or wine to prevent drying.
- Serve over linguine and sprinkle with extra parsley and a squeeze of lemon for a bright, flavorful dish.
- Don't overcrowd the pan when cooking the shrimp; work in batches if necessary to ensure even cooking and a beautiful sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American