The Best Garlic Shrimp Ever

Chef Milano's Note:

Best in unshelled shrimp, though I'm sure shelled will work too. Use about 30 large or 50 medium, but make sure they are raw, not pre-cooked. Don't forget to serve with ciabatta, to soak up the sauce and gobble up!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 30 large shrimp
• olive oil
• 5 garlic cloves, chopped
• 1/2 cup white wine
• 3 tablespoons fresh parsley, chopped
• 1/3 cup tomato sauce
• salt

Directions:

1. Heat oil in a skillet.
2. Add the garlic and sauté.
3. Add the shrimp and toss around.
4. Add the parsley and toss some more.
5. Add the white wine and mix around.
6. Add the tomatoes.
7. Salt to taste.
8. Keep mixing around till the shrimp turn pink and the sauce reaches a somewhat thick consistency, but don't wait till it is too thick or you won't be able to dip your bread into the sauce and soak it up!

Reviews

[KateL]

Fantastico! The sauce was light, reminded me of a much-loved sauce at a nearby Italian restaurant. We doubled the recipe; as a result, our sauce did not thicken up as much, so next time I would add the shrimp later so they won't overcook. Served with Homemade Lemon Pepper Pasta #498868 and Spinach With Garlic Vinaigrette #455758. A winning meal. I used the uncooked shrimp in their shell; I am sure they tasted better, but it was a pain to remove the shells at the dinner table. Made for Spring 2013 Pick-A-Chef.