1 1/2 lb. shrimp
1/2 c. butter
1/2 tsp. salt
1/4 tsp. black pepper
2 cloves garlic, minced
1/4 c. chopped parsley
Juice of 1 lemon
1 c. dry white wine
1 tbsp. flour

Shell and devein shrimp. Heat 1/4 cup butter in large skillet. Saute shrimp over medium heat for 5 minutes or until pink. Remove shrimp and set aside.

Melt remaining 1/4 cup butter in skillet. Add salt, pepper, garlic and parsley. Cook 1 minute. Add lemon and white wine. Cook until reduced by a fourth. Add flour and whisk until dissolved. Return shrimp to sauce and heat through. Serve over hot pasta or rice.