Serves: 4


  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons butter
  • 4-5 large garlic cloves, minced
  • 1 pound large or jumbo wild caught shrimp, peeled and deveined (I love Trader Joe’s Frozen Raw Argentinian Red Shrimp… reminds me of Lobster) see recipe note
  • Finely ground sea salt and ground black pepper, to taste
  • 1/4 cup dry white wine
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons lemon juice
  • 1/4 cup chopped parsley or 1 tablespoon dried parsely
  • Grated Pecorino Romano Cheese (optional)


  1. In a large pan, heat olive oil and 2 tablespoons of butter.
  2. Add minced garlic and sauté for 30 seconds to 1 minute.
  3. Add thawed shrimp to the pan, season with salt and pepper, and sauté for 1-2 minutes until they start turning pink.
  4. Pour in the white wine and add optional red pepper flakes. Simmer for 1-2 minutes until the liquid reduces by about half and the shrimp are fully cooked (avoid overcooking).
  5. Stir in the remaining butter, lemon juice, and parsley. Remove from heat immediately.
  6. Sprinkle with Pecorino Romano Cheese (optional) and serve over your choice of rice, pasta, or steamed vegetables. Enjoy!!

adapted from Café Delites

Recipe Notes:

  • If you are using frozen shrimp, thaw as per directions on package or I like to thaw my shrimp quickly by placing it on a broiling pan and defrost at a low broil in the oven. The broiling pan catches all the excess water, so your dish isn’t watery! Do not place close to flame and watch to not overcook!