Well, it is gross here.
It was beautiful ALL weekend, and of course I was inside doing yoga school. Then today it’s cold and rainy and my throat hurts.
I MISSED SPRING.
Not really, I’m just being obnoxious.
Anyway. This shrimp. It’s buttery, it has a lovely sauce, and it has 5 ingredients. It’ll be done in 15 minutes or less, too, so that’s always a plus!
The flavor is perfect for a fancy-ish dinner, but the simplicity of these bad boys makes them PERFECT for a Monday.
Trust me. Go for it.
You need peeled shrimp, fresh parsley, butter, and white wine.
And a lemon! Don’t forget the lemon.
You might need some salt, but that’ll be up to you later on. This is really TOO simple. I’m embarrassed.
First, heat the butter in a large skillet over medium heat.
When the butter foams, add the shrimp.
Let the shrimp sizzle and cook about halfway – this should take 2 minutes or so.
When the shrimp are just starting to turn pink, add the wine!
Let the wine reduce by about half – the shrimp will finish cooking during this time. While the wine is reducing, roughly chop a ton of parsley, then dump it into the butter/wine sauce.
YES. Right before you serve, squeeze in the juice of half a lemon. Taste the sauce, and add a sprinkle of salt if you’d like.
And that’s it! I’m going to tell you about this dinner up next, but in the meantime you can serve this over pasta, inside a baked potato, or just in a bowl with crusty bread for dipping. The sauce is SO delicious, and you’ll absolutely love this.
- 3 tablespoons butter
- 1 pound shrimp, peeled and deveined
- 1/2 cup fresh parsley leaves, chopped
- 1/2 cup dry white wine
- 1/2 lemon
- salt, to taste
- Preheat a large skillet to medium heat with the butter.
- When the butter foams, add the shrimp and cook halfway, about 90 seconds.
- Add the white wine and allow to reduce by half while the shrimp continue to cook through.
- Add the parsley and the lemon juice. Stir, and taste. Add some salt to your taste.
- Serve with pasta, crusty bread, or any way you like!