Ingredients
Method
- Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
- Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don't over cook your shrimp).
- Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
- Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
Nutrition
Notes
- For perfectly cooked shrimp, look for them to turn a light pink and opaque. Avoid overcooking, which can result in a rubbery texture; they typically need just 2-3 minutes total cooking time.
- To prevent the sauce from breaking, ensure that your heat is medium to medium-low when adding the butter and lemon juice. This will help it emulsify smoothly without separating.
- If you don’t have white wine on hand, chicken or vegetable broth works as a great substitute, adding a similar depth of flavor without the alcohol.
- Have all your ingredients prepped and at hand before starting to cook, as this dish comes together quickly and you don’t want to scramble while the shrimp are cooking.
- Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, do so gently on low heat to avoid overcooking the shrimp again.