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Originally Posted by ALS Mako
mike, here's a few tips for you.
saute the shrimp first with just salt and pepper in some olive oil- just want to sear the shrimp. remove and set aside. in pan add 50/50 butter and olive oil. say 2-3 Table spoons each. (depending on how much your cooking) once butter is all melted add in garlic (i like to add in finely diced onion or shallot as well - couple of table spoons) and a pinch of red pepper flakes if you like the heat. at this point you want medium heat on the pan as you do not want to burn the garlic (or red pepper!) once you start to smell the garlic and it just starts to get golden (not brown) andd the wine. - i also like to add a pinch of oregano- let that reduce (high heat now) season with salt and pepper and hit it with lemon juice (capers would ne nice as well) once the sauce is to your liking add the shrimp back in to warm up and toss in some chopped parsley.
i prefere to cook the shrimp separatly as it will overcook in the time it takes to reduce the sauce. if you like a thinker sauce you can add in some cornstarch slurry or a little bit of white roux.
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GOOD RECEIPE EXCEPT FOR THE OREGANO AND YOU MIGHT WANT TO ADD A TEASPOON OF WHOLE BUTTER AT THE VERY END JUST BEFORE U SERVE: IT REALLY ADDS A NICE SHINE AND IMPROVES THE RICHNESS
