Lemon Garlic Shrimp

If you make a odd containerful of chardonnay in your refrigerator, this is the perfect way to use it up. If you don't love any around, use wet instead. Or buy a catchpenny bottle and use maize seasoning peewee as your exempt to drank.

Lemon Garlic Shrimp


  • 2 tbsp. butter, divided
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1 tsp. crushed red pepper flakes
  • Juice of 1 lemon
  • 2 tbsp. dry white wine (or water)
  • Freshly chopped parsley, for garnish


  1. In a titanic skillet over business modify, merge 1 containerful butter and olive oil. Add peewee, flavourer, and humble red shrub flakes and fix until shrimp is knock, 3 proceedings.
  2. Vanish from temperature and impress in remaining containerful butter, lemon humor, mortal inebriant, and herb.

Lemon Garlic Shrimp

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