When our son decided he wanted to try shrimp for the first time, he asked if we could go to Red Lobster. We agreed and when he ate every shrimp on his plate, it became a celebratory meal. Shrimp is now a favorite of his and he is (surprisingly) happy to try it prepared in new ways. When I found this recipe, I knew I had to try it and I am glad that I did!
At first, I thought the recipe would be difficult and time consuming. It’s not which makes it even more fantastic. This is now a whole family favorite, I make sure we have plenty of crusty baguette to soak up the broth, and we don’t have to make the drive to enjoy this fabulous dish.
This recipe is a must try and you will be surprised by how wonderful it is and how easy it is to make.
1 lb. medium/large shrimp – peeled and deveined
1 Tbsp. olive oil
2 Tbsp. garlic – finely chopped (Add an extra clove if you love garlic!)
1 ½ cups dry white wine – See Notes for suggestions
½ fresh lemon – Juice only
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. dried thyme
½ cup softened butter
1 Tbsp. parsley
½ cup grated parmesan cheese
Salt and pepper to taste
Heat olive oil in a large cast iron skillet over medium high heat.
Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes.
When done, remove shrimp from skillet and set aside.
Add the garlic to the skillet, and cook for about 1 minute, stirring frequently.
Stir in the dry white wine and lemon juice. Raise the heat a bit and simmer until the liquid has reduced by half. Stir in basil, oregano, and thyme.
Lower the heat a bit and stir in butter, 2 Tbsp. at a time, until melted and smooth.
Return the shrimp and their juices to the skillet.
Add the chopped parsley and Parmesan cheese.
Serve immediately, garnished with more Parmesan, if desired.