Green Garlic, White Wine and Shrimp

  • 3 – 4 spring garlic, cleaned, trimmed and finely chopped, include some of the green leaves
  • Butter
  • White wine of choice, but not cooking wine
  • About ½ lb. shrimp, peeled and cleaned
  • Optional – fresh parsley, couple sprigs, finely chopped

In a sauce pan, melt a few tablespoons of butter.  Add chopped spring garlic and cook on low heat until softened.  Stir in a cup of white wine and allow reducing to thin sauce.  Add shrimp and cook until pink, don’t overcook. Serve immediately by itself or over angel hair pasta.  Top with sprinkle of parsley.

[print-me target=”.post-content”]