Garlic Shrimp Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1¼ pounds of large shrimp or prawns, peeled with or without tails
02 -
2 tablespoons of lemon juice
03 -
4 tablespoons of butter, split into two portions
04 -
2 tablespoons of olive oil
05 -
¼ cup of finely chopped fresh parsley
06 -
Salt, as much as you like
07 -
¼ cup of dry white wine (broth works too)
08 -
½ teaspoon of crushed red chili flakes, or adjust to your liking (optional)
09 -
4-5 large garlic cloves, minced, or about 1½ tablespoons
10 -
Freshly cracked pepper for seasoning, add to taste
# Instructions:
01 -
Warm up the olive oil with half of the butter (2 tablespoons) in a big skillet on medium-high heat. Toss in the minced garlic and cook it until it smells lovely, about 30 seconds to a minute. Add the shrimp and sprinkle on your salt and pepper. Let it cook for 1-2 minutes on one side until it’s just turning pink, then flip them over.
02 -
Add the wine or broth (plus red pepper flakes, if you're using them). Let it simmer for about a minute or two until the liquid reduces by half. Keep an eye on the shrimp—they’re ready when fully cooked. Don’t leave them too long, or they’ll get tough.
03 -
Mix in the remaining butter (2 tablespoons), lemon juice, and parsley. Once the butter melts into the mix, take it off the heat right away.
04 -
Serve right away with pasta, rice, vegetables like zucchini noodles, or even garlic bread. Low-carb fans could go with steamed veggies like broccoli or cauliflower.
# Notes:
01 -
Choose a good dry white wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio for the best taste. If you'd rather skip alcohol, swap it with chicken or veggie stock.
02 -
Cut, measure, and prep everything before you start cooking. This dish comes together too fast to scramble while cooking.
03 -
Cooking shrimp in butter and oil keeps the butter from burning. Want all butter? Go for it but be aware it might brown a bit as you cook.