Ingredients 4 tablespoons Kerrygold®

High Heat Cooking Butter

2 garlic cloves, minced

½ cup dry white wine

¾ teaspoon Kosher salt

¼ teaspoon crushed red pepper

Juice from half of a lemon

1 ½ pounds shrimp, peeled and deveined

⅓ cup chopped parsley

Instructions:

  1. Build the sauce: Melt butter in a cast iron skillet over medium heat. Add garlic and cook until fragrant, about a minute.
  2. Reduce the wine: Add wine, salt and crushed red pepper to the skillet. Bring to a simmer and cook for 5 minutes or until the wine is reduced by half.
  3. Cook the shrimp: Add shrimp and sauté for about 3 minutes, or until they are pink and just cooked through.
  4. Finish and serve: Squeeze half of a lemon over the top of the shrimp. Garnish with parsley and serve immediately.