Ingredients:

  • 1 pound (450g) Tiger Shrimp, peeled and deveined
  • 4 tablespoons (60ml) Unsalted Butter
  • 4 cloves Garlic, minced
  • 1/4 cup (60ml) Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons (30ml) Fresh Lemon Juice
  • 1/4 cup (15g) Fresh Parsley, chopped
  • 1/4 teaspoon (1.5g) Red Pepper Flakes (optional)
  • Salt and Black Pepper to taste
  • 2 tablespoons (30ml) Olive Oil
  • Crusty Bread, for serving

Instructions:

  1. Prep the Shrimp: Pat the shrimp dry with paper towels. Season generously with salt and pepper.
  2. Sauté Garlic: Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute, being careful not to burn it.
  3. Cook Shrimp: Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
  4. Deglaze with Wine: Remove the shrimp from the skillet and set aside. Add white wine to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Make the Sauce: Reduce the wine slightly (about 1-2 minutes). Add remaining butter, lemon juice, and red pepper flakes (if using). Stir until the butter is melted and the sauce is emulsified and glossy.
  6. Combine and Finish: Return the shrimp to the skillet. Toss to coat with the sauce. Stir in chopped parsley.
  7. Serve Immediately: Serve hot over crusty bread, pasta, or rice.