Total Time
25mins
Prep 15 mins
Cook 10 mins

shrimp and butter and garlic...where's the bread? Peeling the shrimp takes longer than making the recipe.

Ingredients Nutrition

Directions

  1. Pat shrimp dry.
  2. Heat oil in large skillet over medium-high heat.
  3. Add shrimp and saute just until opaque, about 3 minutes.
  4. Remove with slotted spoon and drain on paper towels.
  5. Remove all but 1 tblsp oil from skillet.
  6. Place over medium-low heat, add garlic and stir 30 seconds.
  7. Pour in wine, increase heat and reduce mixture by 1/3.
  8. Add lemon juice and return to boil.
  9. Remove from heat.
  10. Swirl in butter, 1 piece at a time, blending until creamy.
  11. Stir in parsley, chives and tarragon.
  12. Season with pepper.
  13. Taste and season with salt and additional lemon juice, if desired.
  14. Arrange shrimp on individual plates, spoon sauce over and serve with crusty bread.

Reviews

(6)
Most Helpful

OMG this is fantastic, better than 5 stars. I used sea scallops instead of shrimp and followed the recipe exactly as written. Served the rich garlicy sauce over rice. This is a definite keeper. Thank you so much Evelyn for posting this winner.

BoxO'Wine July 18, 2003

Simple but elegant and yummy; children and adults both loved it. I served it over farfalle (butterfly) pasta, which caught the sauce well, and made for interesting consistency with the shrimp. The only change I would make next time is to double it! :o) Would love to try it with a rice pilaf, too. Thanks, Ev!

winkki March 08, 2004

Awesome, awesome, awesome!!! My MIL took the recipe home with her that is how much she liked it. I loved the sauce and the consistency. We had rice and spaghetti to serve alongside, but I preferred it with rice the best. Thank you for letting me know about your recipe. We all loved it!!!

~jb4~ February 17, 2004

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