Garlic butter shrimp with white wine

12 peeled shrimp (16/20 - meaning 16 to 20 shrimp per kilo) 50 g butter 1 garlic clove (minced) 100 ml white wine 1 tbsp finely chopped parsley Juice of ½ lemon ½ tsp red pepper flakes (boukovo) Salt Pepper

If the shrimp are not cleaned, remove the shell and devein them. Wash and pat dry with a paper towel.

In a pan, heat the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic, as it will turn bitter.

Add the shrimp to the pan and sauté for 2-3 minutes until they get a nice color.

Deglaze with the white wine and let them simmer for 2-3 minutes until the alcohol evaporates and the liquid reduces slightly.

Add the lemon juice, red pepper flakes, salt, and pepper. Remove from heat and stir in the chopped parsley. Mix well and serve immediately.

Garlic butter shrimp with white wine

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Garlic butter shrimp with white wine

Servings

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