This meal was light, quick and easy. I anticipated this recipe to produce more of a sauce to cover the cous cous I served the shrimp over, however there really wasn’t enough. The shrimp were good, but next time I might double the wine to have more of the flavored broth and then serve it over rice.
Adapted from Cooking Light
Ingredients
1/2 tsp salt
1/8 tsp black pepper
1 pound peeled and deveined large shrimp
1 tsp olive oil
1/4 tsp crushed red pepper
3 large garlic cloves, sliced
1 bay leaf
1/2 cup dry white wine
4 (1/4-inch-thick) lemon slices
2 tbsp chopped fresh parsley
1 tbsp butter
Lemon wedges (optional)
Directions
1. Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently.
2. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced by half (about 3 minutes). Remove from heat. Discard bay leaf and lemon.
3. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice or pasta, if desired. Garnish with lemon wedges, if desired.
The Facts
4 Servings
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