INGREDIENTS
1 lb
shrimp (I used 16/20)
3 tbsp
olive oil
1
large shallot (sliced thinly)
4 cloves
garlic (minced)
1/2 cup
Pinot Grigio (or No Sugar Added Chicken Broth)
4 tbsp
salted butter
1 tbsp
lemon juice
1/2 tsp
sea salt
1/4 tsp
black pepper
1/4 tsp
red pepper flakes (or more to taste)
1/4 cup
fresh parsley (chopped)