Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 4 tablespoons (56g) unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/4 cup (6g) fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste

Instructions:

  1. Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds). Be careful not to burn the garlic!
  3. Add the remaining 2 tablespoons of butter to the skillet. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
  4. Pour in the white wine and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan (that's where the flavour is!). Simmer for 1 minute.
  5. Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low and cook until the sauce has thickened slightly, about 2-3 minutes.
  6. Stir in the chopped parsley and season with salt and pepper to taste. Serve immediately.