When Christina and I first started dating, I threw this into the mix pretty quickly since I knew it was a crowd pleaser. My dad has done this recipe for me a million times, and its so easy and so tasty we still both turn to it as a classic. I remember when I was in college that this was a real treat since I had the gumption to use wine in a recipe rather than as a means to getting intoxicated. I mean, I definitely drank SOME of the wine but it was a real show stopper to have people see that you could cook with wine as well as enjoy it.
This recipe cooks very quickly and can be a saving grace if you're cooking for that someone special for the first time at home. Its cost effective, simple, and FULL of flavor. Rock it with any clean off-dry white wine, with my recommendation being Chenin Blanc or the more easily found american staple of chardonnay.
Start with your minced garlic, tomatoes, butter and olive oil in a skillet on medium-high heat. When the garlic begins to get fragrant and the tomatoes begin to break down, add in your white wine and let it reduce by half.
Once reduced down, add in your shrimp and parsley. Don't toss the shrimp around, but rather let them sit on one side and cook for about 1-2 minutes. Then when you see them beginning to turn pink on the bottom, flip them and let them sit for another minute. Remove from heat and eat immediately.
If you want a bit more help to clean up the remaining sauce, you can easily make it into a bruschetta on some crispy bread. Its an awesome way to get the most out of the dish and to get to eat all that good flavor! Enjoy!