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: 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, or 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. Taste and adjust seasoning if needed.
- Step 6: Serve immediately over pasta, rice, or with crusty bread for dipping.
Notes
- Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
- For best results when reheating, gently warm the shrimp in a skillet over low heat with a splash of broth or wine to prevent drying out.
- Serve the shrimp with a side of steamed asparagus or a light salad to complement the richness of the sauce.
- Don't overcrowd the skillet when cooking the shrimp; work in batches if necessary to ensure even cooking and browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American