How to make it

  • Combine shallots, 5 garlic cloves and 2 T olive oil in a food processor. Make a smooth paste.
  • Pour 6 T olive oil and remaining garlic into a large skillet over medium high heat. Let sizzle for a minute, add half of the shrimp. Thyme and ½ tsp salt until seared but not entirely cooked 1-2 minutes. Remove to a plate and continue with remainder of shrimp and ½ tsp salt. Remove to plate with the thyme.
  • Add remaining 4 T oil and the garlic-shallot paste over medium heat; cook stirring constantly until paste has dried out and begun to stick 2-3 minutes. Return thyme to skillet; pour in wine, lemon juice, 1 ½ tsp salt, 4 T butter and 1 c water. Bring to a rapid boil for 4-5 minutes.
  • Whisk in remaining butter and return shrimp to pan. Cook and toss for 2-3 minutes. Stir in parsley.
  • This can be served over pasta (linguine, spaghetti, etc) or served by itself.

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