• Servings: 2
• Time Cook: 10m

• 1/4 cup olive oil
• 3 garlic cloves, chopped
• 1/2 teaspoon hot pepper flakes
• 1 pound large shrimp (16 to 20 pieces per pound), shelled and deveined
• 1 cup dry white wine
• 1/2 cup sliced scallions
• 1/2 teaspoon salt
• Lemon wedges

In a large frying pan, heat olive oil over medium heat. Add garlic and hot pepper flakes and cook for about 30 seconds, or until fragrant. Stir shrimp into pan and cook 1 to 2 minutes to coat with oil.

Add wine and cook, stirring 3 to 4 minutes, or until shrimp turns pink and wine reduces to 3/4 cup. Stir in scallions just to heat. Remove from heat, season with salt, and put the lemon wedges on the side.

Best if served over angel hair pasta.

Quick and easy sea food dish