A quick skillet supper with garlic, parsley, and a bright wine sauce. Have the bread ready before the shrimp reach the table.
Ingredients
- 400 g peeled raw shrimp
- 2 garlic cloves, chopped
- 80 ml dry white wine
- 30 g unsalted butter
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- Salt and pepper
Directions
- Pat the shrimp dry. Heat the oil in a wide pan and cook the shrimp in one layer until opaque throughout; transfer to a plate.
- Soften the garlic over lower heat, add wine, and simmer until reduced by roughly half.
- Take the pan off the heat and stir in cold butter. Add lemon and parsley.
- Return the shrimp to the sauce, toss, and serve at once.
