- 1 pound large (16-20 count) shelled & de-veined raw shrimp
- 2 Tablespoons olive oil
- 2-3 Tablespoons butter
- 3-4 garlic cloves, thinly sliced, or 1 Tablespoon minced garlic
- 1/4 to 1/2 teaspoon red pepper flakes, according to your taste
- 1/2 cup white wine, Sauvignon Blanc is recommended
- 2 Tablespoons finely chopped parsley
- Ground pepper to taste
- 1 Tablespoon lemon juice
Heat a saute pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts, it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in pan. Stir in the garlic and red pepper flakes.
Saute the garlic for just a minute, until it begins to brown at the edges; then add shrimp. Add the wine and stir to coat the shrimp with the sauce of butter, oil and wine. Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for 2-3 minutes.
Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another minute.
Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice and black pepper, and toss to combine.
Serve with crusty bread, over pasta, or over rice. Add a tossed leafy green salad for a complete meal.
[I typically use frozen shrimp that I safely defrost in the refrigerator overnight. You also can defrost shrimp quickly by putting them in a large bowl of salted water. I strongly prefer the overnight method.]
[I also have thickened the sauce before with corn starch.]