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Sauteed Shrimp

    • Photo: RICHARD GERHARD JUNG
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    Martha Stewart Living, January 2003
    • Prep Time 25 minutes
    • Total Time 35 minutes
    • Yield Serves 4
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    Ingredients

    • 1 1/2 pounds large shrimp, tails on, peeled and deveined
    • 2 tablespoons extra-virgin olive oil
    • Lemon wedges, for serving

  • For the Seasoning

    • 4 garlic cloves, minced
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons chopped fresh oregano
    • Pinch of crushed red-pepper flakes
    • 1/2 cup dry white wine
    • Coarse salt and freshly ground black pepper

    • Directions

    1. Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
    2. Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.

    Recipe Reviews

    • megan88
      8 Nov, 2011

      Delicious. Despite the fact that my shrimp did not turn out looking like the beautiful photograph, (does anything ever turn out like the picture on the box?) they were definitely tasty. I didn't think it was going to taste so great, because there are so few ingredients. But, at the last minute the white wine and lemon juice played off of each other in beautiful harmony. Tasty possibilities when you add white wine to things...

    • Motomomma01
      7 Jun, 2011

      You could probably use chicken broth if youdidn't want to use wine.

    • j4j4_78
      13 Apr, 2010

      is there any alternative to white wine for this dish?

    • KWM
      21 Jul, 2008

      GREAT!!!!! and fast.

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