A flavorful and easy-to-make shrimp dish with a zesty lemon and garlic sauce.
Heat the olive oil in a large nonstick skillet over medium heat.
Ensure the oil is hot but not smoking to prevent burning.
Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the shrimp from the skillet using a slotted spoon and set aside.
Keep the shrimp warm by covering them with foil.
Add the garlic to the skillet and sauté until fragrant, about 30 seconds.
Stir constantly to prevent the garlic from burning.
Pour in the chicken broth, white wine, and lemon juice. Bring to a boil and let it reduce by half.
Stir occasionally to ensure even reduction.
Return the shrimp to the skillet and toss to coat with the sauce.
Ensure all shrimp are evenly coated with the sauce.
Sprinkle with parsley and season with salt and pepper to taste.
Taste the sauce before adding salt to adjust seasoning.
Serve the shrimp garnished with lemon slices.
Serve immediately for the best flavor and presentation.
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