Shrimp Scampi!
This is a classic, but it deserves a place in my dinner lineup.
Simple, but wonderful. Heat up some olive oil and butter in a skillet. I like cast iron. Season with black pepper and add your shrimp. Before flipping, toss in a generous amount of garlic. Flip and then after a minute, add white whine (I used Ingleside’s Albariño for most of my cooking) and lemon juice. Add parsley.
I served mine on a bed of linguine tossed with the drippings of the pan, parsley and finely grated parmigiano reggiano.