
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 pound of Peeled and Deveined Gulf Shrimp 21-30 ct.
- 2 tbsp of finely chopped garlic
- ½ cup of dry white wine Chardonnay etc.
- 2 large lemons juiced
- ¼ cup of finely diced tomato
- 2 tbsp finely chopped fresh parsley
- 1 stick of unsalted butter
- Kosher Salt and Cracked Black Pepper to taste
Instructions
- Preheat sauté pan with olive oil over medium high heat. When hot add shrimp
- and cook until shrimp begins to change colors. (About 2 minutes)
- Mix in chopped garlic, cooking for a minute or so to soften garlic. Add white wine
- and reduce by half.
- Reduce Heat. Mix in lemon juice and tomatoes. Add butter 1 tablespoon at a
- time mixing gently over low heat to create proper consistency in sauce. (Don’t do
- this over high heat because butter will begin to break up and separate). Garnish
- with chopped parsley and add salt and pepper to taste.
- Serve with Cappellini Pasta or any other of your favorite herb flavored pastas. Add fresh toasted garlic bread for sopping up sauce.
- Enjoy!!
Tagged Shrimp