Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
6
Ingredients
Directions
Combine olive oil and butter in a large, nonstick skillet and melt butter over medium heat. Add shallots and cook until softened, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute.
Pour in white wine and lemon juice. Season with salt, black pepper, and red pepper flakes and mix to combine. Bring to a boil and cook for 4 minutes.
Add shrimp and 4 sprigs thyme, and cook until shrimp just begin to change color, 2 to 3 minutes. Remove shrimp from cooking liquid, place on a plate, and set aside.
Continue boiling the liquid until reduced by half, 3 to 5 minutes.
Return shrimp to the skillet, remove thyme sprigs, and add parsley. Cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 minutes.
Serve shrimp and sauce over hot, fluffy rice. Garnish each plate with fresh thyme sprigs, if desired.
Nutrition Facts (per serving)
| 335 | Calories |
| 16g | Fat |
| 20g | Carbs |
| 26g | Protein |
