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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 23 |
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This is such a quick and easy dish! It's great over pasta, or just with bread for soaking up the sauce. The shrimp also make a great pizza topping-drain the sauce from the shrimp, and save it to dip your pizza crusts in! Read more ! We had this again last night. I cooked the pasta, drained it and put it in a bowl, cooked the shrimp, and poured the sauce over the pasta with some additional olive oil, top with the shrimp and some parm, and you've got a delicious dinner. Ingredients:
4-5 tbsp olive oil |
4 cloves garlic, minced |
pinch of red pepper flakes |
1/3 cup white wine (you know the rule, use wine you'd actually drink!) |
1 lb shrimp, shelled and deveined |
coarse salt |
1 tbsp lemon juice |
1 tbsp butter |
chopped parsley to garnish |
Directions:
1. This dish is all in the timing.
2. Get everything ready to go ahead of time and that way, you can add it to the pan without having to run around the kitchen.
3. Otherwise, you'll end up with rubbery overcooked shrimp, instead of the tender little morsels they are.
4. Heat oil in a skillet over medium heat, and add the garlic.
5. Cook slowly for a minute or two to flavor the oil with garlic, but be careful not to burn it.
6. Add the red pepper flakes and increase the heat to medium high.
7. Add the wine and let this go for about a minute, then add the shrimp.
8. Season with salt.
9. Cook until the shrimp is almost done (this will only take a couple of minutes.)
10. Add the lemon juice and butter to finish the sauce.
11. Garnish with finely chopped parsley.
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