Shrimp Longhi
Bring a burst of bold flavor to your table with Shrimp Longhi, a simple yet decadent dish that's perfect for an elegant dinner or a quick weeknight meal. This recipe features succulent, golden-browned large shrimp lightly coated in flour and sautéed in a rich medley of butter, olive oil, and garlic, creating a beautiful base of flavors. Deglazed with dry white wine and brightened with freshly squeezed lemon juice, this dish offers a vibrant and aromatic sauce that's irresistibly smooth. A touch of red pepper flakes lends optional heat, while fresh parsley and lemon slices add a burst of freshness and visual appeal. Ready in just 30 minutes, Shrimp Longhi is best served with crusty bread, fluffy rice, or pasta to soak up every last bit of the luscious sauce. Perfect for seafood lovers, this recipe highlights quick cooking, vibrant ingredients, and restaurant-worthy flavors that shine.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 0.5 cup Dry white wine
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Red pepper flakes (optional)
- 4 slices Fresh lemon slices (for garnish)
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Season them with salt and black pepper.
Lightly coat the shrimp in all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until the butter has melted and starts to bubble.
Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Be careful not to burn the garlic.
Increase the heat to medium-high and add the shrimp in a single layer. Cook for 2-3 minutes on one side until golden brown, then flip and cook for another 2-3 minutes until just cooked through. Remove the shrimp from the skillet and set aside.
Deglaze the skillet by adding the white wine, scraping the bottom with a wooden spoon to release any browned bits. Let it simmer for 2 minutes to reduce slightly.
Stir in the lemon juice and red pepper flakes (if using), and add the remaining 2 tablespoons of butter. Stir until the butter melts and combines with the sauce.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Let them heat through for 1-2 minutes.
Sprinkle the dish with fresh parsley and garnish with lemon slices before serving.
Serve immediately with crusty bread, rice, or pasta, allowing the shrimp and sauce to shine.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
