The first PD (Panty dropper) Whitney ever enjoyed!
Momma Ashley's Garlicky Rosemary Shrimp
Why it's on our list
Growing up, this was Whitney’s favorite dish Momma Ashley would make. It’s simple enough for a weeknight dinner yet still elegant and impressive for entertaining. The combo of the garlic, rosemary, and red chili flakes packs a flavor punch, while the white wine and lemon juice create an insane sauce. You can serve it over rice, pasta, or just with warm French bread to soak up all the broth.
See Whitney in the Wednesday Recipes Video
This easy recipe can be made on any weeknight, watch along as Whitney cooks the Garlicky Ship over pasta for dinner.
1/4 cup olive oil
1 large head (or more) of garlic, separated into cloves
3 bay leaves
1 generous tsp. dried oregano
2 generous TBSP. chopped fresh rosemary stems removed
1/2 tsp. crushed dried red chile pepper (or more if you can handle the heat)
Salt and ground pepper to taste
1 cup dry white wine such as Sauvignon Blanc, and the rest of the bottle for you to drink
2 TBSP white wine vinegar
juice of 2 lemons
1 lb. medium peeled and deveined shrimp - bowl
1 pound of pasta
Heat olive oil in a cast-iron skillet.
Add the garlic cloves and saute for 2 minutes over medium heat; do not brown.
Add the shrimp and bay leaves, and continue to saute", shaking the pan frequently.
Follow with the herbs and crushed chile pepper, salt, pepper, and toss well.
Add the wine, vinegar, and lemon juice, and simmer until shrimp is pink and tender and the garlic is slightly soft (approx. 3 - 5 minutes). Do not overcook the shrimp.
Serve in bowls garnished with lemon slices. Fabulous as is, or serve over spinach fettuccine tossed with butter and freshly grated parmesan. Also, tastes good the next day at room temp. Serves 4
I usually add more liquid because I like a lot of sauce. That is lemon juice, vinegar, and wine.
Courtney & Whitney
Serve it up!
How do you serve your shrimp? Send us a note!