Ingredients:
1/3 cup extra virgin olive oil
1 clove elephant garlic or 3 cloves regular garlic, minced
1/4 cup red bell peppers, diced
1 pinch red pepper flakes ( or to taste)
1 medium tomatoes, diced
1 lb shrimp, peeled and deveined
2/3 cup dry white wine
1 large lemons, juice of
3 tablespoons butter
flour
fresh parsley
Directions:
dredge shrimp in flour and set aside.
combine olive oil, garlic, red bell pepper and red pepper flakes in a large skillet and saute on med low heat for 20 minutes to infuse flavors turn heat up to med high and add tomatoes and shrimp and cook until just pink add wine, butter and lemon juice and cook until sauce thickens.
garnish with parsley and serve with bread to sop up sauce.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.