A delightful dish featuring succulent shrimp sautéed in a garlic butter sauce, enhanced with a splash of lemon and fresh herbs.
Heat the butter in a large skillet over medium heat until melted.
Ensure the butter doesn't brown to maintain a smooth sauce.
Add the garlic to the skillet and sauté until fragrant, about 2 minutes.
Stir constantly to prevent the garlic from burning.
Add the shrimp to the skillet and cook, stirring occasionally, until they turn pink, about 3 minutes.
Avoid overcooking the shrimp to keep them tender.
Season the shrimp with salt to taste and transfer them to a serving platter.
Cover the platter to keep the shrimp warm.
Pour the white wine and lemon juice into the skillet and bring to a boil. Let it boil for 30 seconds.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Reduce the heat, return the shrimp to the skillet, and stir in the parsley. Heat through for 1 minute.
Gently stir to coat the shrimp evenly with the sauce.
Transfer the shrimp and sauce to a serving plate. Garnish with additional parsley and serve immediately.
Serve with crusty bread to soak up the delicious sauce.
