Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 4 tbsp (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 2 tbsp (30ml) fresh lemon juice
  • 2 tbsp (packed) fresh parsley, chopped
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil

Instructions:

  1. Pat the shrimp dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and red pepper flakes (if using) and cook for 30 seconds, until fragrant but not browned.
  3. Add the shrimp to the skillet in a single layer (work in batches if necessary to avoid overcrowding the pan). Cook for 2-3 minutes per side, until pink and opaque.
  4. Remove the shrimp from the skillet and set aside. Add the white wine to the skillet and deglaze, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1 minute.
  5. Stir in the remaining 2 tablespoons of butter and the lemon juice. Cook until the sauce is slightly thickened, about 30 seconds.
  6. Return the shrimp to the skillet and toss to coat with the sauce. Stir in the chopped parsley. Serve immediately. This sauteed shrimp recipe is easy to follow.