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Elise Bauer

Elise Bauer
  • 15 minutes
  • Serves 4

INGREDIENTS

1 lb

large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)

2

Tbsp olive oil

2

Tbsp butter

Salt

3

garlic cloves, slivered, or 1 Tbsp minced garlic

1/4

to 1/2 teaspoon red pepper flakes (less or more to taste)

1/2 cup

white wine (I recommend a dry white wine such as a Sauvignon Blanc)

2 tbsp

finely chopped parsley

Freshly ground black pepper

1 tbsp

lemon juice