How to make
Clean the shrimp by removing the heads, peel the shells and leave only their tail. Cut their spine slightly lengthwise and remove the thin nerve.
Do not throw away the shrimp heads, because with them you can prepare sumptuous broths for seafood or vegetable soups.
Chop the fresh garlic and parsley. Set aside about two tablespoons of parsley and put the remaining amount along with the garlic to fry in a pan with butter and olive oil.
After about 2 minutes, add the shrimp. When the tails turn pink/orange (1-2 minutes or depending on the size) and the meat turns slightly white, immediately pour the wine and with gentle stirring leave the alcohol to evaporate.
Cook the shrimp quickly, so that they remain tender and tasty. If they are cooked for a long time, they lose their delicate texture and taste.
Add a little more oil, salt and half the juice of 1 lemon. Stir briefly, sprinkle with the parsley and serve the quick and tasty dish with shrimp.
Serve them with lemon juice separately, so that whoever wants can flavor them some more.
The shrimp with white wine and lemon are great for a summer appetizer, accompanied by a glass of chilled white wine.
Enjoy your meal!
