INGREDIENTS
1 1/4 lb
shrimp (peeled and de-veined, 20 oz/ 567 g)
4 tbsp
Finlandia butter (2 oz/ 57 g)
3 cloves
garlic (roughly chopped)
1/4 cup
chardonnay (2 oz/ 60 ml)
1/4 cup
lemon juice (2 oz/ 60 ml)
1/4 tsp
red pepper flakes
1/4 cup
chopped parsley (1 small handful)
2
scallions (sliced, white and light green part)
1/2 cup
shredded Parmesan cheese (1 handful)
salt and black pepper
10 oz
cherry tomatoes (halved, 283 g)