Lemon, garlic, shallots, butter, fresh herbs, and white wine combine to create a delightful shrimp dish that is full of flavor. Once the prep is done, everything comes together in a snap! Serve it over white rice with fresh, steamed broccoli on the side. If you prefer, you could serve it over a crusty bread to get every drop of the delicious sauce.
Ingredients
- extra-virgin olive oil: 0.25 cup
- unsalted butter: 2 Tbsp
- shallot: 0.25 cup (minced)
- garlic: 2 Tbsp (divided, minced)
- dry white wine: 0.5 cup
- lemon juice: 0.25 cup (freshly squeezed)
- salt: 0.5 tsp
- black pepper: 0.125 tsp (freshly ground)
- red pepper flakes: 0.125 tsp (to taste, crushed)
- ½ pounds shrimp, shelled and deveined: 1 piece
- sprigs fresh thyme: 4 piece
- fresh parsley: 3 Tbsp (chopped)
- ½ cups cooked white rice: 1 piece
- sprigs fresh thyme: 6 piece (for garnish, optional)
Metric Conversion
Stages of cooking
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Combine olive oil and butter in a large, nonstick skillet and melt butter over medium heat. Add shallots and cook until softened, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute.
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Pour in white wine and lemon juice. Season with salt, black pepper, and red pepper flakes and mix to combine. Bring to a boil and cook for 4 minutes.
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Add shrimp and 4 sprigs thyme, and cook until shrimp just begin to change color, 2 to 3 minutes. Remove shrimp from cooking liquid, place on a plate, and set aside.
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Continue boiling the liquid until reduced by half, 3 to 5 minutes.
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Return shrimp to the skillet, remove thyme sprigs, and add parsley. Cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 minutes.
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Serve shrimp and sauce over hot, fluffy rice. Garnish each plate with fresh thyme sprigs, if desired.
