This is one my go-to options for 15 min dinner. Quick and easy, yet feels gourmet.
serves: 4 difficulty: easy prep time: 10 min
- 2 lbs shrimp, peeled and deveined
- 2 tbs garlic, finely minced
- 2 tbs vegetable or canola oil
- 3 tbs parsley or chives, finely minced
- 1/4 cup white wine
- 2 tbs butter
Chop the garlic.
Chop the scallions or chives.
Season the shrimp with salt and pepper. Heat a fry pan, add the oil, and once it shimmers add the shrimp and the garlic. Sautee the shrimp on medium while stirring occasionally -for 2-3 min.
The shrimp is done when it become translucent and turns pink. Err on the side of undercooking rather than overcooking. Turn off the heat, add the parsley or chives to the pan, and immediately remove the shrimp from the pan.
Return the pan to the stove, and turn the heat on high. Deglaze the pan with the white wine, and add the butter. Stir constantly to emulsify the butter. Once the liquid is reduced by half, remove from the heat and pour over the shrimp.
Optionally, you can serve over a bed of pasta – angel hair (on the picture), spaghetti or linguine.
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