Serves 4-6 Prep Time 5 minutes Cook Time 10 minutes
4 tablespoons butter
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup dry white wine or chicken broth (or a mix of both)
¾ teaspoon La Baleine Kosher Sea Salt
¼ teaspoon crushed red pepper flakes
Fresh ground black pepper
1 ½ pounds large shrimp, shells removed
⅓ cup chopped fresh parsley + extra for garnish
Juice of half a lemon
To serve: cooked pasta or a crusty bread
In a large skillet, melt the butter with the olive oil. Add the garlic and sauté for about a minute before stirring in the wine or broth, kosher seal salt, red pepper flakes and plenty of black pepper. Bring to a simmer and continue cooking until the liquid is reduced by half, 2-3 minutes.
Toss in the shrimp and cook just until they turn pink, about 2-4 minutes (depending on their size). Remove from the heat, stir in the parsley and lemon juice and serve immediately over pasta or alongside bread.