Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined (fresh or frozen, thawed)
  • 4 tablespoons (60ml) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/4 teaspoon red pepper flakes (or to taste)
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and black pepper to taste
  • Cooked linguine or spaghetti, for serving (optional)

Instructions:

  1. Pat the shrimp dry with paper towels. Season lightly with salt and pepper.
  2. Melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute, until fragrant, being careful not to burn the garlic.
  3. If using wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2 minutes.
  4. Stir in the chicken broth and lemon juice. Bring to a simmer.
  5. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque and cooked through. Do not overcook!
  6. Remove the skillet from the heat and stir in the chopped parsley.
  7. Taste and adjust seasoning with salt and pepper as needed. Serve immediately over pasta, crusty bread, or as desired.