This recipe using garlic, white wine, and butter sauce goes well with a pile of pasta or crusty bread. Once the shrimp are added to the pan, cook them just long enough so they turn pink all over, but not until they curl.

Ingredients (4 servings)

2  tablespoons butter

2  tablespoons extra virgin olive oil

4  garlic cloves, minced

½  cup dry white wine or broth

¾  teaspoon kosher salt, or to taste

⅛  teaspoon crushed red pepper flakes, or to taste

Freshly ground black pepper

1¾ pounds large or extra-large shrimp, shelled

⅓  cup chopped parsley

Freshly squeezed juice of half a lemon

Cooked pasta or crusty bread


Preparation (15 minutes)

  • In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute.
  • Add wine or broth, salt, red pepper flakes, and plenty of black pepper, and bring to a simmer. Let wine reduce by half, about 2 minutes.
  • Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size.
  • Stir in the parsley and lemon juice, and serve over pasta or accompanied by crusty bread.


285 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans-fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugar; 28 grams protein.