Sautéed Shrimp
Crushed red-pepper flakes, a few cloves of garlic, parsley, and oregano add plenty of flavor to these sautèed shrimp. Serve alone or with our Spaghetti with Radicchio and Ricotta.
Martha Stewart Living, January 2003
124 Ratings
- 5 star values: 24
- 4 star values: 33
- 3 star values: 44
- 2 star values: 20
- 1 star values: 3
Anonymous
Rating: 5 stars
Amazing! So fast and easy. Delicious.
Anonymous
Rating: 5 stars
I know Sarah will always come up /W/ a dish that's fantastic & this is surely one of them. Thanks Sarah, UR the best.
Anonymous
Rating: Unrated
I have had this recipe in my collection for 9 years. Today, I looked everywhere and could not find it. By 3 p.m. I got panicky so decided maybe it may be on Martha's website. And (thank you Martha) there it was. I looooove this recipe it is so quick, good, aromatic and my family loves it. There is never one shrimp left on the plate.
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Anonymous
Rating: 4 stars
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...
Anonymous
Rating: Unrated
You could probably use chicken broth if youdidn't want to use wine.
Anonymous
Rating: Unrated
is there any alternative to white wine for this dish?
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Anonymous
Rating: Unrated
GREAT!!!!! and fast.