 |
Prep Time: 13 Minutes Cook Time: 2 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
From the NY Times-the photo was amazing and had me hooked. Serve with cooked pasta and crusty fresh bread. Ingredients:
2 tablespoons butter |
2 tablespoons extra virgin olive oil |
4 garlic cloves, minced |
1/2 cup dry white wine or 1/2 cup broth |
3/4 teaspoon kosher salt (to taste) |
1/8 teaspoon crushed red pepper flakes (to taste) |
fresh ground black pepper |
1 3/4 lbs large shrimp, shelled, can use extra large shrimp too |
1/3 cup fresh parsley, chopped |
1/2 lemon, juice of, squeeze juice and reserve |
Directions:
1. In a large skillet, melt butter with olive oil. 2. Add garlic and saute until fragrant, about 1 minute. 3. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. 4. Let wine reduce by half, about 2 minutes. 5. Add shrimp and saute until they just turn pink, 2-4 minutes depending upon their size. 6. Stir in the parsley and lemon juice and serve over pasta or accompanied by a crusty bread. |
|