Ingredients and Weight:
- 8 oz (227g) large shrimp, peeled and deveined
- 12 oz (355ml) dry white wine
- 8 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1/4 cup (50g) chopped fresh parsley
- 2 tbsp butter
- Salt and pepper, to taste
- 1 small bunch fresh lemon thyme (optional)
Preparation Time:
30 minutes
Cooking Time:
20 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a large skillet, heat olive oil over high heat.
- Add garlic and lemon thyme, if using, and cook for about 1 minute until fragrant.
- Add shrimp and season with salt and pepper. Cook for about 2-3 minutes, flipping shrimp halfway through.
- Deglaze the pan with white wine, scraping up any browned bits on the bottom of the pan.
- Let the wine reduce by half, about 5-7 minutes.
- Stir in lemon juice and chopped parsley.
- Lastly, add butter and let it melt into the sauce. Adjust seasoning with salt and pepper if necessary.
- Serve immediately on a large plate or in a shallow bowl.
Nutritional Information: (Per serving)
Calories: Approx. 300 calories (depending on the amount of butter used)
Fat: 15g
Carbohydrates: 8g
Protein: 25g
Dish Characteristics:
- Delicate flavor of lemon and white wine combined with the sweetness of shrimp.
- The dish is elegant yet simple to prepare, making it perfect for a special occasion or a weekend dinner with friends.
- The sauce is rich and creamy, yet not too heavy, making it a great pairing with pasta or mashed potatoes.
User Comments:
- "This dish was amazing! The combination of flavors was spot on."
- "I served this for a dinner party and it was a hit! The sauce was so creamy and delicious."
- "Easy to make and tasted even better than I expected. Will definitely make this again."
Special Precautions and Tips:
- Be sure to use large shrimp that are freshly peeled and deveined for best results.
- Do not overcook the shrimp; they should be cooked through but still tender and juicy.
- Adjust the seasoning, especially the salt, according to your preference and the quality of the shrimp.
