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Rate this recipe 4.6/5 (21 Votes)


  • 4 garlic cloves, 2 grated, 2 thinly sliced
  • 1 teaspoon kosher salt
  • 3 tablespoons olive oil, divided
  • 1 pound large shrimp, deveined
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/4 cup (1/2 stick) butter
  • 3 tablespoons chopped parsley


Servings 4


Step 1

Whisk grated garlic, salt and 1 tbsp olive oil in a medium bowl. Add shrimp toss to coat, and chill, uncovered at least 30 minutes and up to 1 hour.

Heat remaining 2 tbsp oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone about 1 minute per side. Transfer to a plate with slotted spoon, leaving as much oil in pan as possible.

Add sliced garlic and red pepper to skillet and cook, tossing until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally until reduced by half, about 2 minutes. Add butter and cook stirring and swirling pan occasionally until butter is melted and sauce is thickened, about 5 minutes more.

Scrape shrimp along with any accumulated juices into skillet. Toss to coat cook until shrimp are fully cooked through about 2 minutes. Top with parsley and serve.


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