Ingredients
- Shrimp, peeled and deveined, about 1 pound
- Butter, 4 tablespoons
- Garlic, 3 to 4 cloves, minced
- Lemon juice, from half a lemon or about 2 tablespoons
- White wine, 1/4 cup
- Fresh parsley, a handful, chopped
- Salt, to taste
- Black pepper, to taste
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Instructions
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic and sauté until fragrant.
- Stir in the shrimp, season with salt and pepper, and cook until they turn pink.
- Pour in the lemon juice and white wine, cooking for an additional 2-3 minutes.
- Remove from heat and garnish with fresh parsley. Serve immediately.
Notes
- For a lighter version, replace half the butter with olive oil. If you're allergic to shrimp, try substituting with scallops or firm fish.