Author Adapted by Pam - For the Love of Cooking / Original by Two Kooks in the Kitchen
Equipment
Large Nonstick Skillet
Ingredients
Shrimp:
¾lblarge shrimp, peeled and deveined
1tbspflour
Pinch of garlic powder, to taste
Sea salt and freshly cracked pepper, to taste
2tbspbutter
1tbspolive oil
Sauce:
3cloves of garlic, minced
¼cupdry white wine
½cupchicken broth
Juice & zest from 1 large lemon
1 tbspcapers, rinsed, or more if desired
Pinch of crushed red pepper flakes, to taste
2tbspcold butter
2tbspfresh parsley, chopped
Sea salt and freshly cracked pepper, to taste
Instructions
For best results, have all ingredients measured and prepped and ready to go.
Peel and devein the shrimp then pat them dry. Place the flour in a zip lock bag and season with a pinch of garlic powder, sea salt, and freshly cracked black pepper. Add the shrimp and shake to coat them lightly.
Cook the shrimp by heating the butter and olive oil in a large nonstick skillet over medium-high heat. Once hot, add the shrimp and cook for 1-2 minutes on each side then remove to a plate. The shrimp will finish cooking in the sauce later.
Make the sauce by adding the minced garlic to the hot skillet and cook. stirring constantly, for 30 seconds.
Add the wine and cook, stirring often, for 1 minute. Add the chicken broth, lemon juice, lemon zest, capers, and crushed red pepper flakes and cook, stirring often, until reduced and slightly thickened, about 4 minutes.
Whisk in the cold butter, a piece at a time, until the sauce is smooth and thickened--about 30 seconds.
Add the cooked shrimp and fresh parsley and toss to coat and cook for 1-2 minutes, or until the shrimp is heated through.
Taste the sauce and season with sea salt and freshly cracked pepper, to taste. Serve immediately with rice, pasta, or freshly baked bread. Enjoy.