Food & Cooking Recipes Appetizers Sautéed Shrimp 3.4 (124) 7 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 11, 2021 Rate PRINT Share Prep Time: 25 mins Total Time: 35 mins Servings: 4 Crushed red-pepper flakes, a few cloves of garlic, parsley, and oregano add plenty of flavor to these sautèed shrimp. Serve alone or with our Spaghetti with Radicchio and Ricotta. Ingredients 1 ½ pounds large shrimp, tails on, peeled and deveined 2 tablespoons extra-virgin olive oil Lemon wedges, for serving For the Seasoning 4 garlic cloves, minced 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh oregano Pinch of crushed red-pepper flakes ½ cup dry white wine Coarse salt and freshly ground black pepper Directions Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes. Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side. Richard Gerhard Jung Originally appeared: Martha Stewart Living, January 2003 Rate It PRINT