INGREDIENTS
Yield:
4 servings
2tablespoons butter
2tablespoons extra-virgin olive oil
4garlic cloves, minced
½cup dry white wine or broth
¾teaspoon kosher salt, or to taste
⅛teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1¾pounds large or extra-large shrimp, shelled
⅓cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread
Directions:
https://cooking.nytimes.com/recipes/9101-classic-shrimp-scampi
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