It’s hard to resist this dish, especially when served with garlic crostini or fresh semolina bread for dipping into the white wine, butter garlic sauce. This recipe can easily be served over linguini. I doubt you will have any leftovers!
6 Tbsp. Extra Virgin Olive Oil
4 Tbsp. Butter
¼ Tsp. Red Pepper Flakes
8 Garlic Cloves, Sliced Thin
25 Large Shrimp, Peeled & Deveined
Salt & Pepper to taste
¼ Cup White Wine
2 Tbsp. Lemon Juice
¼ Cup Fresh Parsley, Chopped Fine
Heat the olive oil and the butter in a skillet over medium heat. Add the red pepper flakes and sliced garlic. Saute until the garlic is a light golden brown (watch the color-it will turn fast). Add the shrimp along with a pinch of salt and pepper, and sauté for a few minutes, as soon as the shrimp are cooked through. Remove the garlic and shrimp from the skillet. Add the white wine and lemon juice to the skillet and cook for 4-5 minutes, stirring the pan while the sauce reduces. Season with salt and pepper to taste, and add the chopped parsley. Return the shrimp and garlic to the skillet and stir until all flavors are combined. Serve in a decorative bowl with bread for dipping or over a bowl of linguini, if desired.