Trying to convince a seafood-averse friend to try any type fish or crustacean typically raises more of a protest than asking them to be the third wheel on an evening out. If there’s one dish with the power to change their mind, it’s a bowl of shrimp swimming in a buttery wine and garlic sauce.
This recipe is one of the easiest methods you’ll find for the classic flavor combination, so you can show all your pals how tasty seafood is in a flash. And because a little bit of spice makes everything better, we added a pretty good dose of crushed red pepper flakes.
- 1 tablespoon olive oil, plus more
- 1 pound jumbo shrimp, peeled, and deveined
- ½ cup dry white wine
- 3 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon lemon zest
- 3 tablespoons unsalted butter
- ¼ cup chopped fresh flat-leaf parsley
- Crusty bread, toasted
Directions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Pat shrimp dry with a paper towel and season all over with salt. When pan is hot, add shrimp. Cook, without moving, until first side is pink, about 1 minute. Flip shrimp over and cook on other side until pink and tails begin to curl, about 1 minute longer. Remove from pan and set aside.
If needed, add another drizzle of oil to the same skillet. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add chile flakes and stir for 15 seconds. Stir in the wine and simmer until reduced by half, 2 to 3 minutes. Return shrimp to pan and simmer until just cooked and heated through, about 1 minute. Remove from heat, add butter, lemon zest, and parsley. Stir until butter melts and sauce is smooth. Season with salt. Serve shrimp with bread.