February 22, 2015
Categories: Dinner, Main Dish, Shellfish, Shrimp, Easy/Beginner Cooking, Quick Meals, Entertaining, Father's Day, Mother's Day, Weeknight Meals, Skillet, Gluten-Free, No Eggs, Wine more
"Ive had this a few times in some Italian restaurants and pretty much every Italian restaurant in the States features this dish on their menu, unfortunately some versions are much better than others, this one is good and is well worth making. You need to be very careful not overcook the shrimp so they remain tender and not dried out"
- SERVE WITH
- Serving Size: 1 (352 g)
- Calories 407.7
- Total Fat - 23.6 g
- Saturated Fat - 8.9 g
- Cholesterol - 411.3 mg
- Sodium - 1815.9 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 0.5 g
- Sugars - 0.3 g
- Protein - 41.7 g
- Calcium - 182.1 mg
- Iron - 1.1 mg
- Vitamin C - 11 mg
- Thiamin - 0.1 mg
Step by Step Method
Heat the oil in a frying pan over medium heat, and when hot, add half the shrimp.
Cook just a minute or two, until the shrimp turns pink and are just cooked through.
Remove the cooked shrimp from the pan, and continue with the rest of the shrimp until they are all cooked.
Add 1 tablespoon of the butter and cook the garlic on medium heat until it is fragrant, about 1 minute.
Remove from the heat and add the lemon juice and wine.
Whisk in the remaining butter and mix well into the lemon and wine mixture.
Season with salt, pepper, red pepper flakes and parsley.
Return the shrimp to the pan, and toss gently so the shrimp are coated with the sauce.
Serve immediately, with Parmesan cheese and garlic at the table.
Tips & Variations
No special items needed.