• 1.5 pounds Large shrimp (peeled and deveined)
• 4 tablespoons Butter
• 2 tablespoons Olive oil
• 5 cloves Garlic (minced)
• 1/4 cup Dry white wine
• 3 tablespoons Lemon juice
• 1/4 teaspoon Red pepper flakes
• 1/4 cup Fresh parsley (chopped)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• for serving Linguine or crusty bread

For informational and journaling purposes only. Results are estimates based on published nutrition databases and may not match your specific food.

1. 1

   Pat shrimp completely dry and season with salt and pepper.

2. 2

   Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.

3. 3

   Add shrimp in a single layer. Cook 1-2 minutes per side until pink. Transfer to a plate.

4. 4

   Reduce heat to medium. Add garlic and red pepper flakes. Sauté 30 seconds until fragrant.

5. 5

   Pour in white wine and lemon juice. Simmer 2 minutes to reduce slightly.

6. 6

   Return shrimp to the pan. Add remaining butter and toss to coat.

7. 7

   Remove from heat. Stir in parsley. Serve immediately over pasta or with bread.