2 Tbsp butter
2 Tbsp DLM Extra-Virgin Olive Oil
4 garlic cloves, minced
Sea salt, black pepper, and red pepper flakes to taste
½ cup white wine or broth
1.5 lbs Carolina shrimp, peeled and deveined
Juice of ½ lemon
Chopped parsley for garnish
Cooked pasta (try with Laganelle lemon pasta)
In a large sauté pan over medium heat, melt the butter with the olive oil. Add the garlic and red pepper flakes until fragrant, about 1 minute, then add the wine or broth, salt, and pepper and bring to a simmer. Let reduce by half, about 2-3 minutes. Add the shrimp and sauté until they just start to turn pink, about 2-4 minutes. Squeeze the lemon juice over the shrimp and garnish with parsley.
Serve with freshly cooked pasta if desired.
Excellent with a DLM French Baguette!
Pairs well with:
- Fontaleoni Vernaccia di San Gimignano
A wonderfully pleasant white wine from Tuscany that is superb with seafood.
- Stella Artois Lager
A bottom-fermented blond lager with a full body and clean finish.