1poundred Argentine shrimppeeled, deveined, tail on or off
3tablespoonbutterunsalted
1tablespoonolive oil
4 garlic clovespressed or minced
2tablespoonlemon juiceor juice of 1 lemon
¼cupwhite wineor vegetable/chicken broth
Instructions
Melt 1 Tablespoon butter in a skillet over medium heat.
Add olive oil and garlic to skillet. Cook for about 1 minute or until garlic is golden and fragrant.
Add shrimp to skillet, toss to coat with butter mixture, and then spread into a single layer.
Cook shrimp for about 2 minutes, turn to other side and cook for 2-3 minutes more. The exact timing will depend upon the size of the shrimp. They are done when they begin to curl and turn opaque. Note: Do not overcook or they will become rubbery.
Using tongs, lift shrimp to serving dish and cover to keep warm.
Melt remaining butter in the skillet.
Add lemon juice and wine or vegetable broth and stir to combine. Allow sauce to simmer over low heat for about 5 minutes or until it has reduced and thickened.
Return shrimp to pan and toss and mix into sauce or pour it over the shrimp in the serving dish. Garnish with chopped parsley, if using and enjoy.
Optional: If serving with pasta, reserve ¼ cup of the pasta water to stir into the sauce. Stir cooked pasta into the sauce with the shrimp and serving time.
Notes
You'll find more expert tips and step-by-step pictures above!Variations and Substitutions:
Chicken or vegetable stock can be used instead of wine.
If using white wine, select a dry bottle that you would be able to drink. The bottles on the condiment aisle include extra salt and should be avoided. Good choices include Sauvignon Blanc, Pinot Grigio, Pinot Gris, and Pinot Blanc.
If using fresh lemon, zest it too for more intense flavor.
Parsley is completely optional!
Red pepper flakes can be added for a bit of heat.
Any size or type of shrimp may be used. Ours were colossal-sized and a rare treat at our house!