Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) unsalted butter, cut into pieces
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) fresh lemon juice, plus lemon wedges for serving
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In the steamer pot, combine the white wine (or chicken broth) and 1 cup of water. Bring to a boil over medium-high heat.
  2. Place the shrimp in a single layer in the steamer basket. Place the basket over the boiling liquid, cover the pot tightly, and steam until the shrimp turn pink and opaque, about 5-7 minutes.
  3. While the shrimp is steaming, melt the butter in a small saucepan over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant.
  4. Stir in the lemon juice and parsley. Season with salt and pepper to taste.
  5. Drain the shrimp and transfer them to a serving platter. Drizzle with the lemon-garlic butter sauce. Serve immediately with lemon wedges for squeezing.