Heat olive oil and 2 tbsp. butter in a large skillet. Add garlic and saute until fragrant, about 30 seconds to one minute. The add the shrimp, season with salt and pepper to taste. and saute for 1 to 2 minutes on one side until they just begin to turn pink, then flip. Pour in the wine ( or broth) and red pepper flakes if using. Bring to a simmer for 1 to 2 minutes or until liquid has reduced by about half and the shrimp is cooked through. Don't over cook your shrimp! (it will get tough). Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
Serve over rice, pasta, garlic bread or steamed vegetables like cauliflower, broccoli or zucchini noodles.
For dinner I thicken the sauce with a bit of cornstarch and water mixture and serve over fettuccini although it's good on spaghetti too. If you want it just as an appetizer, leave the sauce thin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (166g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 141 (52%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 246mg||76 %|
|Sodium 294mg||10 %|
|Potassium 292.2mg||8 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.8g|
|Protein 29g||41 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 272
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!