Ingredients
1 pound large shrimp, peeled and deveined
4 teaspoons minced garlic
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Pinch of red-pepper flakes
1/2 cup dry white wine
1/4 cup Quick, Concentrated Shrimp Stock (optional)
1 tablespoon fresh lemon juice, plus more for serving (optional)
3 tablespoons cold unsalted butter
1/4 cup chopped fresh parsley
Preparation
In a bowl, toss shrimp with 1 teaspoon garlic and 1/2 teaspoon salt. Heat a large skillet over medium-high. Add oil and shrimp and cook until they begin to curl. Turn and cook until just opaque, about 2 minutes total. Transfer to a plate.
Reduce heat to medium. Add remaining 1 tablespoon garlic and red-pepper flakes to skillet; cook until fragrant, about 15 seconds. Add wine, increase heat to high, and boil until reduced to about 2 tablespoons, 2 to 3 minutes.
Add shrimp stock and lemon juice; boil 30 seconds, then remove from heat. Stir in butter to form an emulsified sauce. Return shrimp to skillet and toss to coat. Season with salt, pepper, and more lemon juice. Sprinkle with parsley and serve.
Add 2 teaspoons drained capers, 1 cup halved cherry tomatoes, and an additional 1 tablespoon olive oil when sautéing the garlic in step 2; cook an additional 1 to 2 minutes, then proceed with recipe. MUSTARD AND THYME In step 2, replace the red-pepper flakes with 2 teaspoons country-style Dijon mustard and 1 teaspoon minced fresh thyme, and the wine with dry vermouth. Omit the parsley.
