Friday, July 25, 2014
* 2 lbs shrimp, peeled and deveined
* salt and pepper
* 1/8 tsp sugar
* 2 tbsp olive oil
* 3 tbsp unsalted butter
* 4 garlic cloves, minced
* 2 tbsp fresh lemon juice
* 2 tbsp minced fresh parsley
* 1 tbsp dry wine white
* pinch cayenne pepper
* pasta, optional (cooked as directed on the box)
1. Pat the shrimp dry with paper towels then season with salt, pepper and the sugar.
2. Heat one tablespoon of oil in a 12 inch skillet over high heat. Add half the shrimp to the pan in a single layer. Cook until the shrimp are curled and pink on both sides, about 2 minutes. Transfer the shrimp to a bowl and keep warm with foil. Repeat the process with the remaining oil and shrimp.
3. Add 1 tbsp of the butter to the skillet and melt over medium heat. Add the garlic and cook until frequent, approximately 15 seconds. Off the heat stir in the lemon juice, parsley, wine and cayenne. Whisk in the remaining butter and then season with salt and pepper.
4. Return the shrimp and any accumulated juice to the skillet. Toss until the shrimp are well coated with the sauce.
5. Serve, or if desired mix in the cooked pasta.
This is a great quick meal! Ryan and I love it. Even though it is quick and easy, and feels decadent and we even like to use our china when we eat it if it is just the two of us! We always add a small amount of linguine or angel hair. If you do add pasta, the sauce will be very light, so if you are going to add quite a bit of pasta (more than 1/3 of a lb) think about making a double batch of the sauce.
Posted by Elizabeth at 9:28 PM