1 ½ - 2 pounds shrimp, peeled and deveined
4 tablespoons butter
4 tablespoons olive oil
7 garlic cloves, minced
3 green onions, chopped
pinch red pepper flakes
1/4 cup white wine
2 tablespoons lemon juice
1 tablespoon parsley leaves, chopped
1. In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the onions, garlic and red pepper flakes about 3 to 4 minutes.
2. Season the shrimp with salt and pepper. Add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan and set aside.
3. Add wine and lemon juice and bring to a boil. Add remaining 2 tablespoons of butter and 2 tablespoons olive oil. When the butter has melted, return the shrimp to the pan along with the parsley. Stir well to coat.