Ingredients

The following ingredients have 4 Servings
  • 1 1/4 pound shrimp (peeled and de-veined, 20 oz/ 567 g)
  • 4 tablespoons Finlandia butter (2 oz/ 57 g)
  • 3 cloves garlic (roughly chopped)
  • 1/4 cup chardonnay (2 oz/ 60 ml)
  • 1/4 cup lemon juice (60 ml (Use half the amount if you like less lemon))
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped parsley (1 small handful)
  • 2 scallions (sliced, white and light green part)
  • 1/2 cup shredded Parmesan cheese (1 handful)
  • salt and black pepper to taste
  • 10 ounces cherry tomatoes (halved, 283 g)

Instruction

  • Prep: Peel and de-vein the shrimp. This can be done the day before, but because shrimp is highly perishable make sure to cook the shrimp by the next day! Juice the lemon. Chop the garlic and parsley and slice the scallions.
  • Cook: Place a large saute pan (I used non-stick) over medium heat. When hot, add the butter, tilting the pan to melt the butter and coat the bottom of the pan. Add the garlic and saute until it begins to soften. Add the shrimp to the pan and cook until the bottom half of the shrimp turns pink. Turn each shrimp over with a pair of tongs and add the red pepper flakes.
  • When the shrimp looks almost cooked through, add the lemon juice and then the wine. Cook for just a minute to let the liquid reduce. Turn off the heat and add the parsley and scallion, stirring to mix thoroughly. Salt and pepper to taste.
  • Plate and top with Parmesan cheese if desired.