Updated Nov 24, 2014Chatelaine
- Sauté garlic and chili flakes in butter in a wide frying pan set over low heat until fragrant, about 8 minutes. Meanwhile, seed peppers and slice into julienne strips. Measure out wine. If shrimp are frozen, rinse under cold water to melt any ice crystals. Slice green onions.
- Add peppers to sautéed garlic. Increase heat to high. Stir often for about 3 minutes, just until peppers start to soften. Then add wine, shrimp and onions. Stir constantly, until shrimp are bright pink and hot, from 4 to 8 minutes. Spoon on pasta or rice.
Sauteeing mellows both the garlic and chilies in this stir-fry that’s easy enough to do on a weeknight when you want to splurge on shrimp.