Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoon olive oil
  • 1/2 cup shallot (finely chopped)
  • 6 garlic cloves (sliced)
  • 1 pound large or extra-large shrimp (26-30, peeled and deveined)
  • 1/2 cup white wine
  • 1/4 to 1/2 cup vegetable stock
  • 1 lemon (zested (~1/2 tsp))
  • 1/4 cup lemon juice
  • 1/4 cup capers in brine (drained)
  • 1 Tablespoon fresh parsley (chopped, plus additional for garnish)
  • Optional: pasta for serving

Instruction

  • Heat a large skillet over medium-high heat. Add olive oil. Once the oil is warm, add the chopped shallot, and cook for 1-2 minutes. I recommend a pinch of salt here to begin layering in the flavor. Add the garlic slices, cooking for 1-2 minutes until fragrant. Add a pinch of red pepper flakes if desired.
  • Salt and pepper the shrimp on one side. Add the shrimp to the skillet, salt side down, cooking until one side is pink, approximately 2-3 minutes. Salt and pepper the other side of the shrimp while they cook. Flip the shrimp and cook for 1 more minute. The shrimp will not be cooked all the way through at this point, as they will finish cooking in the sauce. Remove from the skillet and place on a plate. Set aside.
  • Deglaze the pan with the white wine, scraping up any stuck bits on the pan. Simmer for 1-2 minutes. Add the lemon zest and juice, and 1/4 cup vegetable stock. Let the sauce reduce for 2-3 minutes. Taste test and add additional vegetable stock as needed to thin out the flavors. Add in the capers and cook a minute or two longer. 
  • Return the shrimp back to the sauce, along with the chopped parsley, and cook 1-3 minutes until the shrimp are cooked through.
  • Garnish with additional parsley and lemon wedges; serve with pasta as desired.