Can you get better than a dinner main course that’s just 216 calories a serving? Maybe, but you won’t get more delicious…
Makes 4 servings
With just two steps, this recipe couldn’t be simpler. With the buttery, garlicky sauce, it couldn’t seem more indulgent. Serve with something light that will soak up the sauce, like angel hair pasta or rice.
1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
1 1/2 pounds (21-25 count) large shrimp, peeled and deveined
1/4 teaspoon salt
3/4 cup dry white wine
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh oregano, basil, or Italian parsley
1/8 teaspoon red pepper flakes
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1. Heat the oil and garlic together in a large skillet over medium heat until the garlic begins to color, about 1 minute. Season the shrimp with the salt. Add the shrimp to the skillet and cook, stirring occasionally, until the shrimp turns opaque around the edges, about 3 minutes.
2. Add the wine, lemon juice, oregano, and hot pepper flakes and bring to a boil. Cook until the shrimp is opaque in the center, about 1 minute more. Remove the pan from the heat. Add the butter and stir, shaking the pan by its handle, until the butter is melted. Serve hot.
|– From Fabulicious!: Fast & Fit
by Teresa Giudice with Heather Maclean