1 pound of thawed jumbo shrimp
1/4 cup olive oil
2 tablespoon butter (not margarine)
1/2 cup white wine (or chicken stock)
2 cloves garlic, minced
1/2 onion chopped
Fresh ground pepper
In large saucepan set over moderate heat, heat olive oil until hot. Add onion and garlic and cook for 2-3 minutes. Pour wine or stock into pan and reduce for 5 minutes. Add shrimp and heat thoroughly. Stir in butter and parsley. Add salt and pepper to taste. Serve with pasta or over rice.
Not a NESTLÉ®-tested recipe.