Buttery, garlicky and lemony, this is a simple, tasty and protein-packed dinner.
Here's what you need and how you do it
1 pound jumbo shrimp, cleaned and de-veined
2 Tablespoons butter (preferable) or margarine
1 clove garlic, minced
Juice of half a lemon
Dash white wine (optional)
Salt and pepper to taste
Heat olive oil in skillet over medium-high heat. Add shrimp and sauté until shrimp turn pink. Remove shrimp from pan. Drain pan. Add butter, garlic, lemon juice, salt, pepper and white wine to hot pan and cook for a few minutes. Reintroduce shrimp to the sauce and cook until heated through.
Serve over angel hair pasta and garnish with parsley.
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