Victoria's Garlic & Herb Shrimp Sauté

Here is a super easy weeknight meal. You can serve over cooked pasta if you like. My Garlic & Herb Shrimp is absolutely delicious!

Victoria's Garlic & Herb Shrimp Sauté
Victoria's Garlic & Herb Shrimp Sauté

Victoria's Garlic & Herb Shrimp Sauté

Here is a super easy weeknight meal.  You can serve over cooked pasta if you like.  My Garlic & Herb Shrimp is absolutely delicious!  Spur-of-the-moment hosting is no hassle with this simple, but delightfully sumptuous entrée.


1 1/2 Pounds Fresh or Frozen Large Shrimp In Shells

1 Medium Thinly Sliced Leeks or 3 Thinly Sliced Green Onions

1/2 Teaspoon Crushed Dried Basil

5 Minced Garlic Cloves

3 Tablespoons Olive Oil

2 Tablespoons Dry White Wine

1 Tablespoon Lemon Juice

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Tablespoons Snipped Fresh Parsley

If your shrimp is frozen make sure to thaw it in the fridge.  Do NOT thaw on the counter. Peel and devein shrimp, leaving tails intact. Rinse shrimp. Pat dry with paper towels and set aside. In a large-size sauté add olive oil and turn heat to medium-high. Add shrimp, leeks (or green onions), basil, and garlic. Cook for about 4 minutes until shrimp are opaque. Slowly add white wine, lemon juice, kosher salt, and pepper. Cook and stir for 2 minutes JUST until heated through. Stir in parsley and cook for another 30 seconds. Remove from heat and serve alone or over cooked pasta. Serves 4

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