Pour in the wine or broth, salt and pepper, and bring to a simmer. Cook for 5-7 minutes until the liquid reduces by half.
½ cup dry white wine, Salt and pepper
Reduce the heat to low, and add the shrimp. Cook for 3-5 minutes or until the shrimp are pink. Stir in the parsley and lemon juice.
1 ½ pounds large shrimp, ¼ cup freshly chopped parsley, 2 tablespoons freshly squeezed lemon juice
Serve with lemon wedges over pasta or rice, or with vegetables or crusty bread.
Lemon wedges
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¼ pound of shrimp. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.