A delightful shrimp dish cooked in a garlic butter sauce, perfect for serving over pasta or rice.
Peel and devein the shrimp, if not already done.
Use a small knife to make a shallow cut along the back of the shrimp to remove the vein easily.
Cook the pasta according to the package instructions, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
Heat the olive oil in a skillet over medium heat.
Ensure the skillet is hot enough to sizzle the garlic but not burn it.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
Stir constantly to prevent the garlic from burning.
Add the butter to the skillet and let it melt.
Swirl the skillet to combine the butter and garlic evenly.
Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes.
Avoid overcooking the shrimp as they can become rubbery.
Pour in the white wine and sprinkle with red pepper flakes. Reduce the heat and let it simmer for 2-3 minutes.
The wine will reduce slightly, intensifying the flavor of the sauce.
Toss the cooked pasta with the shrimp and sauce in the skillet.
Add a splash of reserved pasta water if the sauce needs thinning.
Garnish with fresh parsley and serve immediately.
Serve with a side of crusty bread to soak up the delicious sauce.
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