- 3 to 4 spring garlic, cleaned, trimmed and finely chopped, include some of the green leaves
- White table wine of choice (not recommended to use cooking wine)
- Approx 1/2 lb uncooked shrimp, peeled and cleaned
- Fresh parsley chopped (optional)
In a sauce pan, melt two tablespoons of butter. Add chopped spring garlic and cook on low heat until softened. Stir in one cup of white wine and simmer to reduce to thin sauce. Add shrimp and cook until pink, don’t overcook.
Serve right immediately by itself or over angel hair pasta. Top with sprinkle of parsley.