2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper
1 pound raw jumbo shrimp (21 to 25 count), shelled, tails left on
1/2 cup dry white wine
1/4 teaspoon salt
4 tablespoons coarsely chopped chives
1 tablespoon fresh lemon juice
Crusty bread
In a large skillet, heat olive oil and butter over medium-high heat.
Add garlic and red pepper; cook 1 minute. Add shrimp; cook 1 minute. Turn shrimp. Add wine and salt; cook 1 minute more.
Remove from heat; stir in chives and lemon juice. Serve in bowls with bread for soaking up liquid.
These garlicky, lemony shrimp come together in just 15 minutes for a speedy weeknight dinner. Serve with crusty bread for mopping up the luscious butter sauce.
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