1/8 teaspoon red pepper flakes
1/2 pound shrimp, large, tail-on, deveined, and butterflied
1/4 cup extra-virgin olive oil
1 tablespoon garlic, fresh, minced
2 tablespoons dry white wine
1 tablespoon Italian parsley, chopped fresh
1. Season shrimp with salt.
2. Heat the oil in a large skillet. Add the garlic and pepper flakes and sautй gently until the garlic softens but is not browned, about 2 minutes.
3. Add shrimp to the pan and sautй, turning once, about 2 minutes on a side. Add the wine and cook for 30 seconds, or until alcohol evaporates. Season to taste with salt.
4. Remove shrimp to serving plates and garnish with parsley.