Well, it is gross here.
It was beautiful ALL weekend, and of course I was inside doing yoga school. Then today it's cold and rainy and my throat hurts.
I MISSED SPRING.
Want to Read Later?
You can email this post to yourself (or anyone else!), so you can come back to it later!
Not really, I'm just being obnoxious.
Anyway. This shrimp. It's buttery, it has a lovely sauce, and it has 5 ingredients. It'll be done in 15 minutes or less, too, so that's always a plus!
The flavor is perfect for a fancy-ish dinner, but the simplicity of these bad boys makes them PERFECT for a Monday.
Trust me. Go for it.
You need peeled shrimp, fresh parsley, butter, and white wine.
And a lemon! Don't forget the lemon.
You might need some salt, but that'll be up to you later on. This is really TOO simple. I'm embarrassed.
First, heat the butter in a large skillet over medium heat.
When the butter foams, add the shrimp.
Let the shrimp sizzle and cook about halfway - this should take 2 minutes or so.
When the shrimp are just starting to turn pink, add the wine!
Let the wine reduce by about half - the shrimp will finish cooking during this time. While the wine is reducing, roughly chop a ton of parsley, then dump it into the butter/wine sauce.
YES. Right before you serve, squeeze in the juice of half a lemon. Taste the sauce, and add a sprinkle of salt if you'd like.
And that's it! I'm going to tell you about this dinner up next, but in the meantime you can serve this over pasta, inside a baked potato, or just in a bowl with crusty bread for dipping. The sauce is SO delicious, and you'll absolutely love this.
Enjoy!
Recipe
Lemon Shrimp
Ingredients
- 3 tablespoons butter
- 1 pound shrimp peeled and deveined
- ½ cup fresh parsley leaves chopped
- ½ cup dry white wine
- ½ lemon
- salt to taste
Instructions
- Preheat a large skillet to medium heat with the butter.
- When the butter foams, add the shrimp and cook halfway, about 90 seconds.
- Add the white wine and allow to reduce by half while the shrimp continue to cook through.
- Add the parsley and the lemon juice. Stir, and taste. Add some salt to your taste.
- Serve with pasta, crusty bread, or any way you like!
Nutrition
This is so yummy that I included it in this week’s Weekend Potluck. It’s this cute thing where blogs from EVERYWHERE can submit recipes to share with others – it’s so fun to check out new things!
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