ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Garlic-and-Rosemary Shrimp

Prep time 20 mins
Cook time 10 mins
Yield 4 servings
Use this recipe as either an appetizer or a main dish served over pasta.

Ingredients

  • 1 pound unpeeled, medium-size fresh shrimp
  • 2 tablespoons butter or margarine
  • 1/4 cup extra virgin olive oil
  • 1 large garlic bulb
  • 1/2 cup dry white wine
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 3 dried red chile peppers
  • 3 bay leaves
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried crushed red pepper
  • Garnishes: lemon slices, red chile peppers, fresh rosemary sprigs

How to Make It

  1. Peel shrimp, leaving tails on; devein, if desired, and set aside.

  2. Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb in half crosswise; separate and peel cloves. Add to butter mixture; saute 2 minutes.

  3. Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.

  4. Add shrimp; cook 5 to 6 minutes or just until shrimp turn pink. Garnish, if desired.

  5. Note: If serving over pasta, remove bay leaves.