Ingredients
6
6 servings
- •0.25 cup extra-virgin olive oil
- •2 tablespoons unsalted butter
- •0.25 cup minced shallot
- •2 tablespoons minced garlic, divided
- •0.5 cup dry white wine
- •0.25 cup freshly squeezed lemon juice
- •0.5 teaspoon salt
- •0.125 teaspoon freshly ground black pepper
- •0.125 teaspoon crushed red pepper flakes, or to taste
- •1.5 pounds shrimp, shelled and deveined
- •4 sprigs fresh thyme
- •3 tablespoons chopped fresh parsley
- •1.5 cups cooked white rice
- •6 sprigs fresh thyme for garnish
Instructions
- Combine olive oil and butter in a large, nonstick skillet and melt butter over medium heat. Add shallots and cook until softened, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour in white wine and lemon juice. Season with salt, black pepper, and red pepper flakes and mix to combine. Bring to a boil and cook for 4 minutes.
- Add shrimp and 4 sprigs thyme, and cook until shrimp just begin to change color, 2 to 3 minutes. Remove shrimp from cooking liquid, place on a plate, and set aside.
- Continue boiling the liquid until reduced by half, 3 to 5 minutes.
- Return shrimp to the skillet, remove thyme sprigs, and add parsley. Cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 minutes.
- Serve shrimp and sauce over hot, fluffy rice. Garnish each plate with fresh thyme sprigs, if desired.
Nutritional Facts
Per 6 servings
- Calories: 335
- Carbohydrate: 20g
- Fat: 16g
- Fiber: 3g
- Protein: 26g
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