Updated: Jan 25
Fresh minced garlic, red pepper flakes, a little white wine, butter and a touch of added flavors make this dish a delicious winner! **DISCLAIMER** This is lip smacking'! If you enjoy this, feel free to donate to $miguelglobal on Cashapp and check out He's Got Flavor cookbook here in the store and available on Amazon.com. Thank you for your support!
Here's What You'll Need
1 lb med/large shrimp, peeled and deveined
Kosher salt and ground black pepper, to taste
1 1/2 tbsp olive oil
4 cloves garlic, minced
1/2 cups white wine
2 tbsp freshly squeezed lemon juice
2 tbsp paprika
1 tbsp crushed red pepper flakes
3/4 cup unsalted butter, at room temperature
2 tbsp chopped fresh parsley leaves
1 tbsp old bay
Here's How You Make The Shrimp
Season shrimp with salt and pepper, to taste and paprika. (Butterfly is suggested)
Heat olive oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil; reduce heat and simmer for about 4-5 minutes. Stir in butter, 2 tablespoons at a time, until melted and smooth, red pepper flakes and old bay seasoning (half)
Sir in shrimp and parsley; season with salt and pepper, to taste.
Add shrimp to plate and top off with juices from pan.
Sprinkle remaining parsley on top.
Do not overcook the shrimp as you'll be adding them back into the pan and in the sauce. Also, as pictured above I suggest to leave the shell on, as this creates a barrier and locks in the juices. Adjust red pepper flakes for desired heat tolerance. Enjoy!
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