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Buttery Garlic Shrimp

Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Hands-on time 15 mins
Total time 15 mins
Yield Makes 6 to 8 servings
Ready in just 15 minutes, this quick appetizer is perfect for last-minute company. When making the sauce in Step 2, whisk in the butter 1 Tbsp. at a time--the key technique in making the sauce velvety.

Ingredients

  • 1 1/2 pounds peeled, large raw shrimp
  • 1/2 cup butter, divided
  • 5 garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • French bread baguette

How to Make It

  1. Devein shrimp, if desired. Melt 2 Tbsp. butter in a large skillet over medium heat; add shrimp, and sauté 3 minutes or just until shrimp turn pink. Remove shrimp from skillet.

  2. Add garlic to skillet, and sauté 30 seconds. Add wine, and cook, stirring constantly, 2 minutes. Stir in salt and pepper. Whisk in remaining butter, 1 Tbsp. at a time, and cook, whisking constantly, 2 to 3 minutes or until thickened. Remove from heat, and add parsley and cooked shrimp, tossing to coat. Serve with grilled French bread slices.