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  • 4 Tablespoons butter
  • 1 Tablespoon olive oil
  • 5 cloves garlic, minced
  • 1 pound extra large shrimp, clean and deveined
  • salt and pepper to taste
  • 1/4 cup dry white wine, (I used Pinot Grigio)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • fresh parsley, optional


  • Preheat a medium skillet over medium-high heat on the stove.
  • Season the shrimp with the salt, pepper, and red pepper flakes. Then, add in the butter and olive oil to the skillet. Once the butter begins to melt, add in the garlic. Saute the garlic for about 1 minute, or until fragrant. Add the shrimp to the pan and cook until they begin to turn pink, and then flip them over to finish cooking them on the other side. Once the shrimp are fully pink, remove them from the pan and set aside.
  • Add the lemon juice and white wine to the skillet, and allow to simmer from 2-3 minutes. Next, add the shrimp back to the pan and cook for another minute. Remove the skillet from the heat.
  • Add the remaining tablespoon of butter to the warm skillet, and stir in until it melts. This will help to thicken the sauce.
  • Sprinkle in the red pepper flakes, and garnish with fresh parsley.
  • Serve immediately.

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