Garlic Shrimp in White Wine Sauce
Quick and Easy but tastes like a meal you could get at a restaurant!"Made this last night for the GF and myself. We enjoyed it a lot, and would def make it again. Flavor was really nice. I did however make 3 minor changes. They were: -Left out the red pepper flakes as we didn't feel like something spicy. -Steamed some Snow Peas and sweet Red Peppers on the side, and threw those in right at the end when mixing everything. (Just for some extra color, and to have some veggies) -Used some whole wheat spaghetti instead (what I happen to have) " - Tano-
Yield: 4 Ready in 1 hours
280 people trying soon
Verified by stevemur
Garlic Shrimp in White Wine Sauce Preparation
In a pan add:
- olive oil
- 2 of the 3 tablespoons of red pepper (more or less if desired)
- Dash of Salt
- Generous sprinkling of Pepper
Layer the shrimp in the pan so they are flat
Note: Depending on the pan size, you may have to cook the shrimp in two or three rounds.
Bring the heat up so the oil simmers. As soon as the shrimp turn opaque with a touch of pink on the heat-side down, flip them. When the shrimp are done (both sides are opaque with a touch of pink - about 5 minutes on medium low heat), take them out of the pan and put them aside in a bowl.
Add the remaining red pepper flakes and if you desire, more salt/pepper and garlic. Add the 1/2 cup butter and the 1 cup of wine. Simmer until the mixture is half (6-10 minutes). Do not let it boil.
The pasta should be cooking while the wine/butter sauce reduces so it's done at the same time.
When the liquid sauce is reduced to half of what it was, add the shrimp, parsley and basil. Stir so everything is coated and warmed up (about 2 minutes).
Drain the pasta. Put the pasta in a bowl and toss with the shrimp and half of the sauce. Put the remaining sauce in another bowl for serving.
Serve with a tomato/basil salad and a green vegetable (garlic spinich or steamed asparagus work well).
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