Prep Time 15 mins
COOK Time 10 minutes
– 3 tbsp butter – 1 tbsp olive oil – 4 garlic cloves, minced – ½ tsp red pepper flakes – ½ c dry white wine – 1 lb large or jumbo shrimp, deveined and shells removed, patted dry – ½ tsp kosher salt – 1 lemon, zested and juiced – 2 tbsp fresh parsley – Lemon wedges, for serving
Make the sauce. Saute garlic and red pepper flakes in butter and oil for 2 minutes. Deglaze with wine, then simmer for 3 minutes to concentrate the flavors.
Add the shrimp, season with salt and pepper, then toss to arrange into an even layer. Cook undisturbed for 2 minutes.
Toss, then cook 2 minutes more until the shrimp just barely turn pink.
Remove from heat, and stir in the lemon zest, lemon juice, and fresh parsley.
Serve over rice, quinoa, pasta, or with your favorite sides.