A few weeks ago, I made dinner for Will and Paige – something balanced with some meat, veggies, pasta and the like. It was a Will and Paige meal — something simple, but tasty, with a healthy sized serving of pasta. For me, I quickly whipped up some Romano encrusted shrimp (I really need to share that recipe too). Will took one look at my plate and requested a taste. Then another taste. Then another. Before I knew it, he’d eaten his food and half of mine.
He had never eaten shrimp before but one single taste left him positively smitten with the meaty little sea-dwellers.
Earlier this week, when I went to go make myself some shrimp with dinner, I was smart and made a lot more … and after taking one bite of this recipe I was in love. Is it terrible that I secretly wished Will wouldn’t finish his serving? Is it even worse that I was disappointed when he cleaned his plate?
It’s true. I was. But these are just oh so good. Truly.
- 1/2 cup white wine
- 2 tbsp salted butter
- 4 cloves garlic minced
- 12 oz frozen cooked shrimp large – tails off, preferably
Combine the wine, butter and garlic in a medium skillet. Bring to a boil over medium heat. Add the shrimp and reduce heat to low. Cover and cook for 5 minutes.
Uncover, sprinkle with salt and cook for a few more minutes until the sauce thickens slightly.