Ingredients
Method
- Pat shrimp dry with paper towels and season with salt and pepper on both sides.
- Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat until butter is melted and foaming.
- Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove shrimp to a plate.
- In the same skillet, add garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
- Pour in white wine and lemon juice. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
- Reduce heat to low and stir in remaining 2 tablespoons butter until melted and sauce is smooth.
- Return shrimp to the skillet and toss to coat in the sauce. Sprinkle with fresh parsley and serve immediately over pasta or with crusty bread.
Nutrition
Notes
Don't overcook the shrimp - they should be just opaque and pink, cooking only 2-3 minutes per side. Use a good quality dry white wine like Pinot Grigio or Sauvignon Blanc for best flavor. Serve immediately over angel hair pasta, linguine, or with crusty bread to soak up the delicious garlic butter sauce.