Ingredients:
1 pound (450g) shrimp, peeled and deveined
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup white wine
Juice of 1 lemon
Salt and pepper to taste
Chopped fresh parsley for garnish
Cooked pasta of your choice (linguine or spaghetti work well)
Instructions:
Prepare the Shrimp: Pat the shrimp dry with paper towels and season with salt and pepper.
Sauté the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce: In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Deglaze the Pan: Pour in the white wine and let it simmer for 1-2 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
Add Butter and Lemon Juice: Stir in the butter and lemon juice, allowing the butter to melt and create a creamy sauce.
Combine with Shrimp: Return the cooked shrimp to the skillet and toss them in the sauce until they are well coated. Let them heat through for about a minute.
Serve: Serve the sautéed shrimp and sauce over cooked pasta of your choice. Garnish with chopped fresh parsley for a pop of color and added flavor.
This dish pairs wonderfully with a side of crusty bread and a simple green salad. Enjoy your meal!
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