Ingredients
1 lb (450 g) large shrimp, peeled and deveined
4 cloves garlic, minced
2 tbsp olive oil
1/4 tsp red pepper flakes
1/4 cup (60 ml) white wine (optional)
2 tbsp lemon juice
1/4 cup (60 ml) chicken broth
2 tbsp unsalted butter
Salt and pepper to taste
2 tbsp fresh parsley, chopped
Directions
1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and red pepper flakes to the skillet and sauté for about 1-2 minutes until fragrant.
3. Add the shrimp to the skillet, spreading them out in a single layer. Cook for about 2-3 minutes on each side, until they turn pink and are slightly golden.
4. Pour in the white wine (if using) and cook for another 1-2 minutes, allowing the wine to reduce.
5. Add lemon juice and chicken broth to the skillet and stir to combine.
6. Stir in the unsalted butter, allowing it to melt and mix with the sauce.
7. Season with salt and pepper to taste.
8. Sprinkle the chopped parsley over the top and give everything a final stir.
9. Serve immediately.