Ingredients
Equipment
Method
- Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once the butter has melted and begins to foam, add the shrimp in a single layer. Cook for about 2 minutes on each side until they turn pink and opaque.
- Remove the shrimp from the skillet and set aside. Reduce the heat to medium and add the remaining butter. Once melted, add the garlic, Old Bay seasoning, and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned.
- Pour in the white wine and lemon juice, stirring to deglaze the pan. Allow the sauce to simmer for 2-3 minutes until slightly reduced.
- Return the shrimp to the skillet, tossing them in the sauce to coat evenly. Cook for an additional 1-2 minutes to heat through.
- Season with salt and pepper to taste. Remove from heat, sprinkle with fresh parsley, and serve immediately over pasta or with crusty bread to soak up the delicious sauce.
Notes
Chef's Tips:
• For a creamier sauce, you can add a splash of heavy cream at the end of cooking.
• Avoid overcooking the shrimp to keep them tender and juicy.
• Serve with a side of steamed vegetables for a complete meal.
Food Safety:
• Ensure shrimp are cooked to an internal temperature of 145°F
• Refrigerate leftovers within two hours of cooking