- 1 lb shrimp
- 4 tablespoon unsalted butter
- 5 cloves garlic thinly sliced
- 1 teaspoon red pepper flakes
- ¼ cup dry white wine
- 2 tablespoon fresh parsley chopped
- 1 tsp lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
In your sauté pan on medium heat, melt 2 tablespoon of butter. Once it is heated add the shrimp in one layer and sprinkle with salt and pepper - cook 2-3 minutes on both sides until opaque and slightly white. Remove from the pan and set aside.
To the same pan you used to cook the shrimp, add the remaining 2 tablespoon butter. Once melted, add the garlic and red pepper flakes and cook for 2 minutes.
Add the wine and simmer for 2 minutes, scraping up any bits on the bottom of the pan.
Add the shrimp back into the pan and finish with lemon juice and parsley –mix everything to combine and serve immediately.
Calories: 435kcal | Carbohydrates: 5g | Protein: 47g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 425mg | Sodium: 1457mg | Potassium: 708mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1337IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 2mg
Course: Appetizer, Dinner
Cuisine: Italian
Keyword: Shrimp