Makes 4 servings
|1/3||cup clarified butter*|
|4||tablespoons minced garlic|
|1-1/2||pounds large shrimp, peeled and deveined|
|6||green onions, thinly sliced|
|1/4||cup dry white wine|
|2||tablespoons lemon juice|
|8||large sprigs fresh parsley, finely chopped|
|Salt and black pepper|
|Lemon slices and fresh parsley sprigs (optional)|
*To clarify butter, melt butter over low heat. Skim off the white foam that forms on top, then strain clear golden butter through cheesecloth into container. Discard milky residue at the bottom of pan. Clarified butter will keep, covered, in refrigerator for up to 2 months.
- Heat clarified butter in large skillet over medium heat. Add garlic; cook and stir 1 to 2 minutes or until soft but not brown. Add shrimp, onions, wine and lemon juice; cook 2 to 4 minutes or until shrimp turn pink and opaque, stirring occasionally. Do not overcook.
- Add chopped parsley; season with salt and pepper. Garnish with lemon slices and parsley sprigs.
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