5 sustainable or wild-caught shrimp
1 teaspoon minced garlic
1/2 cup dry white wine
2 tablespoons homemade tomato sauce
2 tablespoons unsalted Plugra butter
1 lemon wedge
Salt/pepper to taste
1 tablespoon Italian parsley, chiffonade
Heat a sauté pan
After sauté pan is heated, sear the shrimp on each side until opaque. Add minced garlic to sear.
Add white wine until it comes about ½ way up the shrimp, then add red sauce and swirl in the Pulgra butter. Remove shrimp and set in a small serving bowl as to not overcook.
Reduce remaining sauce until a creamy, well-incorporated consistency. Add with lemon squeeze, salt and pepper and parsley.
Top the shrimp, serve with warm, rustic ciabatta bread.