photo by PalatablePastime
- Ready In:
- Place the flour in a bowl and set aside.
- Place butter and garlic in a large skillet and saute until garlic is fragrant and sizzling.
- Toss the shrimp in the flour and shake away the excess, add to the skillet along with the mushrooms; cook until they become golden.
- Season with salt and pepper.
- Squeeze in the lemon juice and add the wine and continue to cook for 2-3 minutes.
- Serve garnished with chopped parsley.
Questions & Replies
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Loved it! Sue warned me not to skimp on fresh parsley and use the dry "fish food" as she called it. So I went and bought fresh! Stupid me I had the parsley so much on my mind that I bought it and forgot to buy the mushrooms! Did not want to delay my meal another day, so made it without the mushrooms and it was still delicious. Next time I will add the mushrooms as it will make it even better. I also rushed it a bit so all the alcohol did not burn off. That was a slight problem as I served it over angle hair pasta. The alcohol was a bit bitter on the pasta but not at all noticeable on the shrimp alone. So I know that was my fault for rushing. I love garlic and this had plenty of it. I used the butter as Sue suggested and it was great, but I am thinking it would be equally good and less cholesterol if made with olive oil. I may try it that way. This is definitely a keeper. Thanks for another fantastic recipe Sue!