This is a very simple sautéed shrimp dish - it's great alone, over fettuccine, with rice, with a salad or just with fresh bread to scoop up the sauce. And the smell of it cooking fills your kitchen with a yummy butter-garlic scent!
In case you wondered why my shrimp is SO heavy on the parsley (see photos), I was just SO proud of it and wanted to use a lot. It's from my parsley plant that my boyfriend bought me for Valentine's Day, and the plant is still alive and doing well! I am SO not good with plants that I am particularly excited about it. You may not need *quite* so much parsley normally. :)
Butter-Garlic Sautéed Shrimp:
(serves 1-2, can be easily increased)
1/2 lb large raw shrimp, peeled and de-veined
1 tbs olive oil
1 tbs butter
1 large garlic clove, minced
1/4 c dry white wine
Juice of 1/2 lemon
1 tsp fresh parsley, chopped finely
Salt and Pepper to taste
Directions:
Heat olive oil and butter over medium high heat. Add garlic and sauté until mixture is simmering and garlic is fragrant. Add wine and bring to a rapid simmer until reduced by at least half. Add shrimp and squeeze lemon juice over shrimp. Salt and pepper.
As shrimp become translucent and liquid evaporates, add parsley and remove from heat. Toss with pasta or serve as desired.
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