Sauteed Shrimp

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Shrimp

Photography: RICHARD GERHARD JUNG

Source: Martha Stewart Living, January 2003

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.

Reviews

Be the first to comment!