Ingredients
For the Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil
- 8 cloves garlic, minced by hand (No garlic press!)
- ¾ cup dry white wine
- 1 teaspoon kosher salt, or more to taste
- Pinch red pepper flakes (preferably Aleppo pepper)
- Freshly ground black pepper, to taste
For the Shrimp
- 1 ¾ pounds extra-large shrimp, 13/15 count, shells on
- ¼ cup chopped parsley
- Squeeze of fresh lemon juice
Instructions
- Prepare the garlic-infused butter and oil: Heat 4 tablespoons unsalted butter and 4 tablespoons extra-virgin olive oil in a large skillet over medium-low heat until the butter melts gently.
- Infuse the garlic flavor: Add 8 cloves of hand-minced garlic and cook, stirring frequently, for about 5 to 7 minutes. Ensure the garlic softens without browning to extract a gentle, deep flavor into the fats.
- Add wine and seasonings: Increase heat to medium, add ¾ cup dry white wine, 1 teaspoon kosher salt, a pinch of red pepper flakes, and generously ground black pepper. Bring to a gentle simmer and let the wine reduce by half, about 3 minutes, concentrating the flavors.
- Cook the shrimp: With heat still at medium, add the shrimp in a single layer. Turn them once or twice, cooking 2 to 4 minutes total until the shrimp turn pink and opaque. Be careful not to overcook to avoid rubberiness.
- Finish and serve: Remove skillet from heat, stir in ¼ cup chopped parsley and a squeeze of fresh lemon juice. Taste and adjust seasoning if needed. Serve immediately with warm plates and chunky bread to soak up the garlicky, buttery, wine-infused sauce.
Notes
- Use shell-on shrimp to keep them moist and flavorful.
- Simmer garlic gently to infuse flavor without burning or browning.
- Do not overcrowd the pan; cook shrimp in batches if necessary for even cooking.
- This recipe is naturally gluten-free, keto-friendly, and low-carb.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
