Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined (16-20 count)
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15g) Cajun seasoning blend
  • 4 tbsp (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (optional)
  • 1/4 cup (60ml) chicken broth
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • 1/4 cup (5g) fresh parsley, chopped
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Toss shrimp with olive oil and Cajun seasoning in a bowl, ensuring they are evenly coated.
  2. Heat the butter in a large skillet or sauté pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until pink and opaque and cooked through. Remove shrimp from the pan and set aside.
  3. Add the minced garlic to the skillet and sauté for 30 seconds, or until fragrant. Be careful not to burn the garlic.
  4. Pour in the white wine (if using) and chicken broth, scraping up any browned bits from the bottom of the pan.
  5. Bring the sauce to a simmer and cook for 3-4 minutes, or until slightly reduced and thickened.
  6. Stir in the lemon juice, parsley, and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Return the shrimp to the skillet and toss to coat with the sauce. Serve immediately over pasta, rice, or crusty bread.