I have seen a lot of recipes floating around for shrimp but they all used tons of butter. Finally I have the answer! A shrimp recipe that uses chicken broth instead and is a bit of a healthier option. Enjoy!
4 tsp olive oil
1 1/4 pound medium raw shrimp, peeled and deveined (leave tails on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup plus 1 T minced parsley
1/4 tsp salt
1/4 tsp pepper
4 lemon wedges
In a large non stick skillet, heat oil. Sauté the shrimp until just pink, about 2-3 minutes. Add garlic and cook while constantly stirring–about 30 seconds. Transfer shrimp to platter and keep warm
In the same skillet combine the broth, wine, lemon juice, 1/4 cup parsley, salt and pepper and bring to a boil. Boil uncovered until sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and remaining parsley sprinkled on top. A side of pasta is perfect along with a green salad. Quick, easy and delicious.