Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 4 tablespoons (57g) unsalted butter
  • 6 cloves garlic, minced
  • ¼ cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • ¼ cup (60ml) chicken broth or vegetable broth
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Cooked pasta, rice, or crusty bread, for serving

Instructions:

  1. Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Melt butter in a large skillet over medium heat. Add garlic and sauté for about 1 minute, until fragrant, being careful not to burn.
  3. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  4. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Don't overcrowd the pan; cook in batches if necessary.
  5. Stir in lemon juice, parsley, and red pepper flakes (if using). Taste and adjust seasoning with salt and pepper as needed.
  6. Serve the shrimp immediately over your choice of pasta, rice, or with crusty bread for dipping.