Source : Italianfoodforever
The only trick to this recipe is to not overcook the shrimp. I like lots of garlic and butter which results in a tasty starter to any meal. :Serves 4:
by Deborah Mele
1 Pound Of Large Shrimp
4 Cloves Of Garlic, Minced
1/4 Cup Butter
1/4 Cup White Wine
Salt & Pepper
Dash Of Red Pepper Flakes
1/4 Cup Fresh Parsley, Chopped
Garnish:
Diced Tomato (Optional)
Chopped Green Onions
Heat the butter in a frying pan over medium heat. When hot, add the garlic and shrimp. Cook just a minute or two, until the shrimp turns pink. Remove the shrimp from the pan, and add the wine. Turn the heat up to medium high, and cook until the sauce thickens. Season with salt, pepper, red pepper flakes and parsley. Return the shrimp to the pan, and cook for another minute. Serve immediately, using the garnish if desired.
by Deborah Mele
1 Pound Of Large Shrimp
4 Cloves Of Garlic, Minced
1/4 Cup Butter
1/4 Cup White Wine
Salt & Pepper
Dash Of Red Pepper Flakes
1/4 Cup Fresh Parsley, Chopped
Garnish:
Diced Tomato (Optional)
Chopped Green Onions
Heat the butter in a frying pan over medium heat. When hot, add the garlic and shrimp. Cook just a minute or two, until the shrimp turns pink. Remove the shrimp from the pan, and add the wine. Turn the heat up to medium high, and cook until the sauce thickens. Season with salt, pepper, red pepper flakes and parsley. Return the shrimp to the pan, and cook for another minute. Serve immediately, using the garnish if desired.
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