after adding an item to your cart, click here to continue shopping.
after adding an item to your cart, click here to continue shopping.
after adding an item to your cart, click here to continue shopping.
QUESTIONS? CONTACT US.
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!