New This Month

Sauteed Shrimp


Crushed red-pepper adds kick to your sauteed shrimp. Serve alone or with our Spaghetti with Radicchio and Ricotta.

  • Prep:
  • Total Time:
  • Servings: 4


Source: Martha Stewart Living, January 2003


  • 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


  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.

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