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While you usually serve this over pasta, you can easily add it to a buffet as an appetizer.
Serves 12, keep warm in a chafing dish.
2 T olive oil
2 lbs large shrimp (21-25 per pound), peeled and deveined
3 T unsalted butter
4 medium cloves garlic, minced
2 T lemon juice
1 T Pedroncelli Sauvignon Blanc
2 T minced fresh parsley leaves
Heat 12-inch skillet over high heat until hot, 2-3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to bowl. Return pan to heat and repeat process with remaining oil and shrimp.
Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and Sauvignon Blanc. Whisk in remaining 2 tablespoons of butter; add parsley and cayenne, season to taste with salt if desired. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.