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 Garlic Shrimp

Yield: 8 Servings


3 oz.  Olive oil, extra virgin
¼ tsp.  Crushed red pepper flakes
10 Garlic clove, sliced very thin
24 Shrimp, raw, 13/15 ct., peeled and deveined
2 tsp.  Salt, divided
1/8 tsp.  Black pepper
2 oz.  Lemon juice
3 oz.  White wine
¼ c.  Fresh parsley, flat-leaf, chopped


  1. Heat the oil in a very large sauté pan over medium-high heat.  Sauté the pepper flakes and garlic for a minute, then add the shrimp and sauté for another 1 to 2 minutes.
  2. Add 1 teaspoon of salt and a pinch of black pepper.
  3. Remove the shrimp from the pan with a slotted spoon when they are just cooked through.
  4. Remove the fried garlic just as it starts to brown and set aside.
  5. Add the white wine and lemon juice to the pan and reduce by three-quarters, shaking the pan frequently to emulsify the sauce for approximately 4 to 5 minutes.
  6. Season with remaining salt and pepper.  Finish the sauce with chopped parsley.  Place the shrimp on a platter and spoon the sauce and fried garlic over the shrimp.