Ingredients
Equipment
Method
- Pat the shrimp completely dry with paper towels. Season generously with salt and pepper.
- Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink. Remove from skillet and set aside.
- Reduce heat to medium, add the remaining 1 tbsp of butter. Add minced garlic and red pepper flakes and cook until fragrant, about 30-60 seconds.
- Pour in the white wine or chicken broth to deglaze, scraping up any bits from the bottom. Simmer for 1-2 minutes. Stir in the heavy cream and bring to a gentle simmer.
- Simmer the sauce for 2-3 minutes until it thickens slightly. Return the cooked shrimp to the skillet, tossing to coat. Stir in the fresh parsley and serve immediately.
Nutrition
Notes
Do not overcook the shrimp: For the most tender shrimp, cook them just until they turn pink and opaque.
Use fresh garlic: Freshly minced garlic provides the best flavor for the sauce.
Serving Suggestions: Serve over pasta, rice, or with crusty bread to soak up the delicious sauce.
Use fresh garlic: Freshly minced garlic provides the best flavor for the sauce.
Serving Suggestions: Serve over pasta, rice, or with crusty bread to soak up the delicious sauce.
