Chile Garlic Shrimp

Mmmm shrimp.

Shrimp is like... my chicken. If I had to pick only one type of meat/protein to eat for the rest of my life, it would be shrimp. I won't go "Forrest Gump" on you and tell you all the things you can do with shrimp, we all know it's a lot :)

I caught some sort of stomach virus over the weekend, and while I'm feeling a ton better, I'm still feeling slightly under the weather. This dish has almost no prep and takes about 10 minutes to make, so it was perfect for my dragging butt today.

Here's what you are going to need-

Large shrimp. Season with salt and pepper.

Minced garlic, crushed red pepper, olive oil, and what else? Wine!

A pat of butter.

Start by sautéing your garlic and crushed red pepper in a splash of olive oil.

Add the shrimp and cook just until pink. Don't overcook the shrimp at this point, they will finish later.

Throw in some fresh lemon slices and the wine. Simmer until the wine has been reduced by half. The shrimp will be done by this point.

Add the butter to the pan to add a creamy goodness to the wine reduction. 

Sprinkle with parsley and you're done! The shrimp are now deliciously finished in a creamy wine and butter reduction. Serve over hot cooked rice with fresh lemon slices. Make sure and spoon extra pan sauce over your rice. Flavortown!

I'm glad I put the leftovers away, or I'd be in there scarfing more of this down :)

Ingredients:
1 lb large shrimp, peeled and deveined
salt
pepper
1 1/2 tbsp olive oil
3 garlic cloves, minced
1/4 tsp crushed red pepper
1/2 cup dry white wine
4 thick lemon slices
2 tbsp parsley, chopped
2 tbsp butter
Lemon wedges (optional)

Directions:
1. Season shrimp with salt and pepper. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper, saute 1 minute. Add shrimp to pan, cook until just pink.
3. Add wine and lemon slices to pan. Bring to a simmer, reduce heat, and cook until wine has been reduced by half (about 2-3 minutes). Remove pan from heat. Remove lemon slices from pan and discard.
4. Add butter and parsley to pan. Stir to melt. Serve immediately with hot cooked rice and lemon wedges.

Adapted from Cooking Light

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