Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined (fresh or frozen, thawed)
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) chicken broth (low sodium preferred)
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • 1/4 cup (6g) chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup (28g) grated Parmesan cheese

Instructions:

  1. Pat shrimp dry with paper towels and season with salt and pepper.
  2. Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Don't let it burn!
  3. Pour in white wine and chicken broth. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate.
  4. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Don't overcook!
  5. Stir in lemon juice and red pepper flakes. Taste and adjust seasoning with salt and pepper, if needed.
  6. Stir in parsley (and Parmesan cheese, if using). Serve immediately over pasta, rice, or with crusty bread for dipping.