Shrimp Sauteed

By BlueSchmoo

Martha Stewart Living 1/2003

Ingredients

• 1 1/2 pounds large shrimp, tails on, peeled and deveined
• 2 Tbsps extra-virgin olive oil
• Lemon wedges, for serving
• FOR THE SEASONING
• 4 garlic cloves, minced
• 2 Tbsp chopped fresh flat-leaf parsley
• 2 Tbsp chopped fresh oregano
• Pinch of crushed red-pepper flakes
• 1/2 cup dry white wine
• Coarse salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.