Ingredients
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4 teaspoons olive oil
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1 1/4 lbs medium shrimp, peeled (tails left on)
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6 -8 garlic cloves, minced
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1/2 cup low sodium chicken broth
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1/2 cup dry white wine
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1/4 cup fresh lemon juice
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1/4 cup minced fresh parsley, plus
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1 tablespoon minced fresh parsley
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1/4 teaspoon salt
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1/4 teaspoon fresh ground pepper
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4 lemon slices
Instructions
- In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, 2-3 minutes.
- Add the garlic and cook stirring constantly, about 30 seconds.
- With a slotted spoon transfer the shrimp to a platter, keep hot.
- In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; bring to a boil.
- Boil, uncovered, until the sauce is reduced by half; spoon over the shrimp.
- Serve garnished with the lemon slices and sprinkled with the remaining tablespoon of parsley.
- Note: I have also added scallops to this with great results!