In large nonstick skillet, heat oil. Saute shrimp
until pink, about 2-3 minutes. Add garlic and stir
constantly for 30 seconds. Transfer shrimp to
platter and keep warm.
In the skillet, combine broth, wine, lemon juice,
1/4 cup of the parsley, the salt and pepper; and
bring to boil. Boil uncovered, until the sauce is
reduced by half.
Spoon sauce over the shrimp. Garnish with lemon
wedges and sprinkled parsley.
Originally Submitted
1/13/2014
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