Ingredients
- Jumbo Shrimp, peeled and deveined: 1 pound
- Butter: 1/2 cup (1 stick)
- Garlic, minced: 6 cloves
- Dry White Wine: 1/4 cup
- Fresh Parsley, chopped: 1/4 cup
- Red Pepper Flakes: 1/4 teaspoon (or to taste)
- Lemon Juice: 2 tablespoons
- Salt and Black Pepper: To taste
Instructions
- Step 1: Melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 1 minute, or until fragrant, being careful not to burn the garlic.
- Step 2: Add the jumbo shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
- Step 3: Pour the white wine into the skillet and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
- Step 4: Stir in the lemon juice and chopped parsley. Season with salt and black pepper to taste.
- Step 5: Serve the jumbo shrimp in butter garlic sauce immediately over pasta, rice, or with crusty bread for dipping.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Gently reheat leftovers in a skillet over low heat, adding a splash of water or broth to prevent drying.
- Serve this delectable shrimp over zucchini noodles for a lighter, low-carb option.
- For an extra layer of flavor, try browning the butter slightly before adding the garlic, but watch it carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American