Garlic Shrimp and Peas – Damn Delicious
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Juicy, tender shrimp swimming in a pool of garlicky, buttery goodness. Provide with crusty bread or pasta. SO SO Great!
That pool of buttery, garlicky, lemony goodness. Yes, of course, sure. I am right here for all of this.
Not to point out applying the leftover wine for serving. We really do not let nearly anything go to squander in this article.
This also comes together incredibly promptly in just one pan in much less than 30 minutes start to end.
And you can serve with crusty bread as an appetizer or tossed with bucatini for a healthful meal. You actually can’t shed with either option.
Garlic Shrimp and Peas
Juicy, tender shrimp swimming in a pool of garlicky, buttery goodness. Serve with crusty bread or pasta. SO SO Superior!
appetizer
Garlic Shrimp and Peas
Chungah Rhee
Elements:
- 6 tablespoons unsalted butter, cubed
- 3 cloves garlic, minced
- 1 big shallot, diced
- 1/3 cup dry white wine
- 1 1/2 lbs . medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 1 1/4 cups frozen English peas, thawed
- 2 tablespoons chopped new dill
- 2 tablespoons chopped clean chives
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
Directions:
- Melt butter in a substantial skillet in excess of medium warmth. Incorporate garlic and shallot, and cook dinner, stirring routinely, right up until fragrant, about 2 minutes.
- Stir in wine. Provide to a boil reduce warmth and simmer right until a little bit diminished, about 1-2 minutes.
- Incorporate shrimp time with salt and pepper, to style. Cook, stirring from time to time, until pink and cooked through, about 3-4 minutes. Stir in peas until eventually heated by, about 1-2 minutes.
- Stir in dill chives, lemon juice and lemon zest.
- Provide instantly.
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