White Wine Garlic Shrimp

This recipe is great as an appetizer or main dish. I suggest using rice, pasta, or crusty bread for soaking up the wine sauce. Barb L.

Serves: 4 people as an appetizer, 2 for an entrée


2 pounds shrimp, deveined and peeled

2 Tbsp Flying Olive Butter, Gremolata, a Single Varietal of Extra Virgin Olive Oil, or a Combination

4 garlic cloves, crushed

1/3 cup dry white wine such as Chardonnay

1 Tbsp Italian (flat-leaf) parsley, finely chopped

1-2 Tbsp lemon juice

Salt, to taste

Freshly ground black pepper, to taste

Lemon slices to serve, if desired


Add the Flying Olive EVOO to a large frying pan and heat on medium. When the oil begins to shimmer, add the shrimp in a single layer (if necessary, cook them in batches).

Cook the shrimp until they are golden brown and opaque on both sides. Add the garlic

Cook for about 20-30 seconds until the garlic is just fragrant. Remove the shrimp. Carefully pour in the wine, lemon juice, and parsley. Season with salt and pepper.

Allow the wine to reduce for a 2-3 minutes until just beginning to thicken. Return the shrimp and any juice on the plate back into the sauce and heat through. Serve.

Submitted by Barb L.