Ingredients:

  • 1 pound large shrimp, peeled and deveined (approx. 450g)
  • 4 tablespoons unsalted butter (56g)
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) (60ml)
  • 1/4 cup chicken broth (60ml)
  • Juice of 1 lemon (approx. 2-3 tablespoons)
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1/4 cup olive oil, extra virgin (60ml)

Instructions:

  1. Pat the shrimp dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and red pepper flakes; cook for about 1 minute, or until fragrant, being careful not to burn the garlic.
  3. Pour in the white wine and chicken broth. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate slightly.
  4. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Don't overcook!
  5. Stir in the lemon juice and parsley. Taste and adjust seasonings as needed.
  6. Spoon the shrimp and sauce over pasta, rice, or crusty bread.