I make a lot of seafood dishes here at Welcome Home....especially recipes that call for Shrimp. I love shrimp because it's so versatile and so easy to add to so many recipes. I also love that it has a built in temperature gauge! No matter how you cook them, as soon as they turn pink they are perfectly cooked.
2 pounds of large Frozen or fresh raw shrimp, drained and peeled and de-veined
1/4 cup unsalted butter
1/3 cup extra virgin olive oil
3 tablespoons garlic, minced
3 teaspoons salt
1/2 teaspoon pepper'
1/4 teaspoon red pepper flakes (add more if you want a kick)
1/4 cup dry white wine (or chicken stock)
1/4 cup fresh squeezed lemon juice
1/8 cup dried parsley
In a large skillet over medium high heat, melt butter and olive oil together. Add the minced garlic and cook for about a minute. Next add shrimp and sprinkle with salt, pepper and red pepper flakes. Stir lightly.
Next, add the wine or chicken stock to the butter sauce in the skillet and bring to a quick boil. Reduce the heat to medium high and continue to cook until the sauce has thickened.
Remove the sauce from the heat and add the shrimp back in the skillet. Sprinkle with dried parsley and toss lightly. Serve over pasta or rice!
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