Shrimp Scampi Hashbrowns

Ingredients

Large shrimp

1 pound, peeled and deveined

Olive oil

2 tablespoons

Garlic

4 cloves, minced

White wine

1/2 cup

Lemon juice

2 tablespoons, freshly squeezed

Butter

2 tablespoons

Hashbrowns

4 cups, frozen or fresh

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Cook until they turn pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and minced garlic. Sauté until fragrant, about 1 minute, ensuring not to burn the garlic.
3. Pour in the white wine and lemon juice, bringing the mixture to a simmer. Cook for 2-3 minutes until the liquid is reduced by half, enhancing the flavors of the sauce.
4. In a separate skillet, melt the butter over medium-high heat. Add the hashbrowns, pressing them down slightly for a crispy texture. Cook until they are golden brown and crispy, about 10-15 minutes, flipping halfway through.
5. Return the cooked shrimp to the skillet with the garlic and wine sauce. Stir gently to combine and heat through for an additional 2-3 minutes.
6. Season the shrimp and hashbrowns with additional salt and pepper to taste. Sprinkle with chopped parsley before serving.