Prep 10 mins
Cook 5 mins
Yuuummmm.....shrimps in a flavorful buttery garlic sauce. What could be better. Perfect over hot pasta.
- 1⁄8 cup olive oil, virgin
- 1⁄4 cup butter, unsalted
- 4 garlic cloves, thinly sliced, large
- 1 red pepper, medium, diced
- 1 1⁄4 lbs shrimp, jumbo, peeled
- 3 tablespoons lemon juice, fresh squeezed
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon pepper, black, fresh ground
- 3 tablespoons dry sherry
- 1⁄4-1⁄2 teaspoon red pepper flakes
- 2 tablespoons parsley, chopped, garnish
- Heat the oil and butter in a large pan, over medium high heat.
- Add the garlic, red pepper & shrimp.
- Cook for 2 minutes, stirring constantly, until the shrimp turns pink.
- Increase the heat to high and add the lemon juice, sherry, pepper flakes, salt and pepper.
- Bring to a boil and serve over hot pasta, garnish with parsley.
I made this recipe last week, and wrote a review, but it is not showing. So either the review is still floating in cyber-space, or I posted it to the wrong recipe. But anyway, I did make BK's Recipe #359651, and hubby and I loved it. The only thing I did slightly different was that I used to different pans and made his using the shrimp, and mine using cubed chicken breasts (I cannot eat seafood (allergic). I did hold off on adding the garlic to mine for a few minutes, because the cubed chicken takes longer to cook than the shrimp (I started my pan first, and added the garlic when I started his). He loved the shrimp and pasta and I loved my chicken version. I served it with "No Yolks" egg noodles. Delicious dinner. I will make this many times. Thank you for posting your recipe. (Made for Name That Ingredient tag)
There was no explanation in the directions as to were to use the butter so we melted it with the oil and also used a medium and small chilli for the pepper (seeds as well) as we like kick and it certainly gave this delicious dish that - the DH raved for hours later about how good this dish was and I had to fully agree with him, this will be more than just a keeper and will certainly be made again and again. Thank you Baby Kato, made for Name that Ingredient tag game.
It's amazing how much wonderful flavor you can get in just 15 mins. This is a for sure keeper and will be going into my Favorites of 2013 cookbook. BK, you've truly hit a mark above with this delicious and oh so delicious dish.