- Total Time
Make this classic Italian recipe at home for a fraction of the fat and calories. It’s fantastic, especially when served with bread or pasta.
olive oil1 ½ tsp
garlic clove(s)2 clove(s), medium, minced
uncooked shallot(s)1 ½ Tbsp, finely chopped
white wine¼ cup(s), divided
fresh lemon juice1 Tbsp, divided
fresh parsley2 tsp, fresh, minced
fresh tarragon1 tsp, minced
fresh thyme1 tsp, fresh, minced
table salt¼ tsp
black pepper¼ tsp, freshly ground
regular butter2 Tbsp, at room temperature
uncooked shrimp1 ¼ pound(s), jumbo-size, shelled and deveined*
- Warm a large skillet over a medium-low heat; add oil and heat until shimmering. Add garlic and cook, stirring constantly, about 1 minute. Add shallots and sauté for 5 minutes. Add 2 tablespoons of wine and 1/2 tablespoon of lemon juice; stir, scrapping bottom of pan with a wooden spoon. Cook, stirring occasionally, until shallots are translucent, about 5 more minutes; allow to cool.
- In a small bowl, combine shallot-wine mixture, parsley, tarragon, thyme, salt and pepper with softened butter; refrigerate until butter hardens (can be made 1 day ahead).
- Preheat oven to 475°F.
- Using a medium-sized oven-proof casserole dish or skillet, arrange shrimp in a ring, tails up and touching one another for support; place bits of chilled herbed butter around shrimp. Pour remaining wine and lemon juice in bottom of dish. (Or cook in four individual oven-proof dishes as pictured above.)
- Roast in oven until shrimp turns pink and butter starts to sizzle, about 4 to 5 minutes. Yields about 3 jumbo shrimp per serving.