Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (2 1/2 oz./75 g) all-purpose flour
  • 1/2 tsp. salt, plus more, to taste
  • 1/4 tsp. freshly ground pepper, plus more, to taste
  • 2 Tbs. olive oil, plus more as needed
  • 1 1/2 lb. (750 g) jumbo or extra-large shrimp, peeled and<br>   deveined, tails intact
  • 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter
  • 3 garlic cloves, minced
  • 1/4 cup (2 fl. oz./60 ml) dry white wine
  • Grated zest of 1 lemon
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • Lemon wedges for serving

Instruction

  • In a shallow bowl, stir together the flour, the 1/2 tsp. salt and the 1/4 tsp. pepper. In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil. Toss half of the shrimp in the flour mixture to coat evenly, shaking off the excess. Add to the pan and cook, turning occasionally, until opaque throughout, about 3 minutes. Transfer to a plate and cover loosely with aluminum foil. Repeat with the remaining shrimp, adding more olive oil to the pan as needed.
  • Reduce the heat to medium-low, add 2 Tbs. of the butter and the garlic to the pan and cook, stirring frequently, until the garlic softens and is fragrant but not browned, about 2 minutes. Add the wine, lemon zest and lemon juice, increase the heat to high and bring to a boil. Cook until reduced by half, about 1 minute. Reduce the heat to very low. Whisk in the remaining 10 Tbs. butter, 1 Tbs. at a time, letting each addition soften into a creamy emulsion before adding more.
  • Return the shrimp to the sauce and mix gently to coat well. Remove from the heat and season with salt and pepper. Transfer to a serving dish and sprinkle with the parsley. Serve immediately with lemon wedges. Serves 4.
  • Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012).