Garlic shrimp is one of the easiest things in the world to make, and believe it or not, a great weeknight meal because it all cooks up so quickly. It's all in the timing, though.
Get everything ready to go ahead of time, have it all set out in your work space, and that way, you can add it to the pan without having to run around the kitchen. Otherwise, you'll end up with rubbery overcooked shrimp, instead of the tender little morsels that they are.
This recipe is adapted from an old friend's recipe. It makes some sauce, and is truly wonderful over pasta, or with crusty bread for mopping up the sauce. You can double everything but the shrimp if you want more sauce–like we do. It also makes an amazing pizza topping! Just remove them from the sauce, but save that for something else, like dipping your pizza crusts in!
Garlic Shrimp
5 or 6 tbsp olive oil
4 cloves garlic, minced
pinch of red pepper flakes
1/3 cup white wine (you know the rule, use wine you'd actually drink!)
1 lb shrimp, shelled and de-veined
coarse salt
1 tbsp lemon juice
1 tbsp butter
chopped parsley to garnish
1. Heat oil in a skillet over medium heat, and add the garlic. Cook slowly for a minute or two to flavor the oil with garlic, but be careful not to burn it.
2. Add the red pepper flakes and increase the heat to medium high. Add the wine and let this go for about a minute, then add the shrimp. Season with salt.
3. Cook until the shrimp is almost done (**this will only take a couple of minutes.**) Add the lemon juice and butter to finish the sauce. Garnish with finely chopped parsley.
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