Ingredients

The following ingredients have 6 Servings
  • 2 Tablespoon unsalted butter
  • 1 Tablespoon olive oil
  • 6 cloves garlic, peeled and finely
  • 2 pounds large shrimp, cleaned and deveined (I remove the tails from the shrimp when serving over pasta)
  • ½ cup dry white wine
  • 1½ cups chicken stock, fat-free
  • 1 large lemon, juiced
  • 1 teaspoon red pepper flakes
  • ¼ cups fresh parsley, chopped (for maximum flavor, use fresh parsley)
  • 1 teaspoon fresh oregano, chopped (or ½ teaspoon dried oregano)
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instruction

  • In a large skillet over medium heat, melt unsalted butter and olive oil.  Add minced garlic and saute for about 1 minute, to release the flavor in the garlic. Be careful - garlic burns quickly!
  • Add the shrimp and saute until pink, about 3-4 minutes, turning the shrimp to cook through.
  • Once the shrimp is pink and cooked through, move shrimp to a plate, set aside.
  • Increase the heat to medium-high, add white wine.  Cook for about 1 minute, add lemon juice, chicken stock, red pepper flakes, salt, and pepper. Reduce heat to medium-low to simmer and reduce the sauce by almost half, about 4 minutes.
  • Once reduced, add back in the shrimp. Add fresh parsley and oregano. Taste, for seasoning, if needed, adjust seasoning.
  • Serve on its own, over pasta, rice, or risotto.