Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 3 to 4 cloves garlic minced
- ½ cup dry white wine or broth
- ¾ teaspoon kosher salt or adjust to taste
- ⅛ teaspoon red pepper flakes or adjust to taste
- ½ teaspoon ground black pepper
- 1-1/2 pounds large shrimp peeled and deveined
- ¼ cup chopped parsley
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Begin by drying the shrimp with a paper towel, then set them aside.
- In a large skillet, combine the butter and olive oil, heating over medium-high heat. Once melted, add the garlic and cook for 30 seconds to 1 minute, stirring until the garlic becomes fragrant and lightly golden.
- Pour in the white wine or broth, then add the salt, red pepper flakes, and black pepper. Turn the heat up to high and let the mixture boil, reducing the wine by half, which should take around 2 minutes.
- Add the shrimp to the skillet and cook until they become pink, which should take about 2 to 4 minutes.
- Finish by adding the parsley and freshly squeezed lemon juice. Stir everything together, then remove the skillet from the heat.
Notes
- Avoid overcooking the shrimp: Shrimp cook very quickly and can become rubbery if overcooked. Keep an eye on them, and remove them from the heat as soon as they turn pink and are no longer translucent.
- Use enough white wine: A high-quality dry white wine enhances the dish by adding acidity and depth of flavor. Be sure to use enough to properly deglaze the pan.
- Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.
Nutrition
Calories: 143.8kcal | Carbohydrates: 2.5g | Protein: 0.4g | Fat: 12.8g | Saturated Fat: 4.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.6g | Trans Fat: 0.2g | Cholesterol: 15.1mg | Sodium: 486.3mg | Potassium: 65.2mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 511.4IU | Vitamin C: 8.6mg | Calcium: 15.7mg | Iron: 0.4mg