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Instructions
In a large skillet, melt the butter. Add the garlic and cook for about 2 minutes. Stir and watch carefully. You don't want the butter or garlic to burn. Remove garlic from pan and discard.
Add the shrimp to the hot butter. Sauté shrimp until firm and pink, 3 to 5 minutes. Add the wine, lemon, salt and pepper.
Serve over rice, polenta, cauliflower puree or pasta and sprinkle with parsley.
Nutrition
Serving: 1 serving, Calories: 195 kcal, Carbohydrates: 4 g, Protein: 23 g, Fat: 9 g, Saturated fat: 6 g, Polyunsaturated fat: 1 g, Monounsaturated fat: 2 g, Trans fat: 1 g, Cholesterol: 205 mg, Sodium: 497 mg, Potassium: 377 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 584 IU, Vitamin C: 20 mg, Calcium: 92 mg, Iron: 1 mg
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