Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined (US size 21/25, or similar)
  • 1 large head of broccoli, cut into florets
  • 2 tablespoons (30ml) olive oil
  • 1/4 teaspoon (1.5ml) red pepper flakes (optional, for a bit of a kick)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g) unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio) Optional - sub with chicken broth
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (a small handful) fresh parsley, chopped
  • 1 tablespoon (15ml) soy sauce Optional - low sodium

Instructions:

  1. Chop the broccoli into bite-sized florets. Set aside.
  2. Melt the butter in the skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant, but be careful not to burn the garlic.
  3. Pour in the white wine (or chicken broth). Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate slightly. Stir in the lemon juice and soy sauce.
  4. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Ensure they're cooked through – nobody wants dodgy shrimp!
  5. Toss the broccoli into the skillet with the shrimp and sauce. Cover the skillet and cook for 3-5 minutes, or until the broccoli is crisp-tender. Check for desired tenderness.
  6. Stir in the chopped parsley. Season with salt and pepper to taste. Serve immediately.