2 cups dry white wine
2 tablespoons freshly squeezed lemon juice
6 tablespoons unsalted butter
½ cup chopped fresh Italian parsley
1 tablespoon dry bread crumbs, if needed
Instructions:
Step 1
Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini–food processor.
Process to make a smooth paste.
Step 2
Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat.
Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs.
Season with ½ teaspoon salt, and cook until the shrimp are seared but not fully cooked, about 1 to 2 minutes.
Remove to a plate, and repeat with the remaining shrimp and another ½ teaspoon salt.
Remove the shrimp and thyme from the skillet to the plate.
Step 3
Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat.
Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, about 2 to 3 minutes.
Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1½ teaspoons salt, 4 tablespoons of the butter, and 1 cup water.
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