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Prep Time: 13 Minutes Cook Time: 2 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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.
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