Ingredients
Shrimp
- 2 tablespoons olive oil
- 1 1/4 pounds large shrimp (prawns, shelled and deveined, tails on or off)
- 1 pinch coarse salt (to taste)
- 1 pinch ground black pepper (to taste)
Sauce
- 4 tablespoons butter
- 4-5 cloves garlic (minced, or 1 1/2 tablespoons minced garlic)
- 2 tablespoons dry white wine (or broth, about 2 tablespoons)
- 1-2 whole red cayenne chili peppers
- 1/4 cup parsley (chopped)
Instructions
- Heat the Oil and Cook Shrimp: Heat olive oil in a large pan or skillet over medium heat. Add the shrimp, season with coarse salt and ground black pepper to taste, then sear for 1-2 minutes on each side until they just begin to turn pink and are slightly opaque.
- Deglaze and Add Flavorings: Quickly deglaze the pan with a splash of dry white wine or broth, scraping up any browned bits from the bottom of the pan. Add the butter, minced garlic, whole red cayenne chili peppers, and chopped parsley.
- Toss and Finish Cooking: Toss the shrimp through the butter sauce and cook for an additional 30 seconds to 1 minute until the shrimp are cooked through, being careful not to overcook them to keep them tender and juicy.
- Serve Immediately: Remove the pan from heat immediately and serve the shrimp hot garnished with the flavorful garlic chili butter sauce and fresh parsley.
Notes
- Use shrimp that are large and deveined for the best texture and flavor.
- Adjust the number of cayenne chili peppers to control the heat level of the dish.
- Dry white wine can be substituted with broth if preferred for a non-alcoholic option.
- Serve with crusty bread or over rice or pasta to soak up the delicious butter sauce.
- Do not overcook shrimp to avoid a rubbery texture; they cook very quickly.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
