- 4 tsp olive oil
- 1 1/4 pounds med shrimp, peeled and deveined (tails left on)
- 6-8 garlic cloves, minced
- 1/2 cup low sodium chicken broth
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup minced parsley
- 1/4 tsp salt
- 1/4 tsp pepper
In large nonstick skillet, heat the oil.
Saute the shrimp just until pink, about 2-3 minutes.
Add garlic, and cook stirring constantly for about 30 seconds.
With slotted spoon, transfer the shrimp to a platter and keep them warm.
In the skillet, combine broth, wine, lemon juice, 1/4 cup parsley, salt and pepper, bring to a boil.
Boil uncover until the sauce is reduced by half.
Spoon the sauce over the shrimp.