Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1/4 cup (60ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup (60ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons unsalted Butter
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Cooked pasta, rice, or crusty bread, for serving

Instructions:

  1. Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and sauté until fragrant (about 30 seconds, be careful not to burn the garlic!).
  3. Pour in the white wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  4. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
  5. Stir in the butter and lemon juice. Cook until the butter is melted and the sauce is slightly thickened.
  6. Stir in the chopped parsley.
  7. Serve immediately over pasta, rice, or crusty bread. Garnish with extra parsley, if desired.