In this recipe shrimp is fried in a nice sauce made with butter, olive oil, garlic, white wine, salt, pepper, and red pepper flakes. After the shrimp is cooked, add some lemon juice and parsley and toss. I served my shrimp over some pasta.
This is a delicious dish. The shrimp have a nice flavor and the pasta tastes wonderful coated in the wine sauce.
From NYT Cooking
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 ¾ pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Makes 4 servings