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.
Eat This: Shrimp in White Wine and Garlic Sauce
These shrimp are fantastic with pasta. Don’t be afraid to sop up the sauce with bread or even let it inch into your pasta. It is mouthwatering good.
- 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.
© Sarah W. Caron and Sarah's Cucina Bella, 2005-2012.
Category: Appetizers, Recipes, Seafood
Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.