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Cook Time: 15 minutesServings: Yield 4 servingsSource: Cooking.nytimes.com
2 tablespoons butter
4 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or 1/2 cup broth
¾ teaspoon kosher salt, or to taste
â…› teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 ¾ pounds large or extra-large shrimp, shelled
â…“ cup chopped parsley
Freshly squeezed juice of half a lemon
parmigiana reggiano or percorino romano cheese
Cooked pasta or crusty bread
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, or both, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes. ( i let wine reduce before i add broth)
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Sprinkle cheese of your choice on top.
I actually double or triple the sauce and reserve it to toss with the pasta so the pasta isn't dry.
Recipe courtesy of Ellen Sullivan ~ thanks Ellen!
