This dish combines succulent shrimp with a luscious white wine and garlic butter sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
- Cooked pasta or crusty bread for serving (optional)
Directions
Pat the shrimp dry with paper towels and season with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the shrimp to the pan and cook for 1-2 minutes on each side until they turn pink. Remove the shrimp from the pan and set aside.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it brown.
Pour in the white wine, scraping the bottom of the skillet to deglaze and incorporate any flavorful bits. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer.
Reduce the heat to low and add the unsalted butter to the sauce, stirring until it melts and forms a creamy, garlic-infused sauce.
Return the cooked shrimp to the skillet, coating them evenly with the garlic butter sauce. Allow the shrimp to heat through for an additional 2-3 minutes.
Sprinkle chopped fresh parsley over the shrimp. Serve the White Wine Garlic Butter Shrimp over cooked pasta or with crusty bread. Garnish with lemon wedges for an extra burst of flavor.
