Spicy Shrimp in White Wine Sauce

1. Prepare the Sauce

Combine Frank's RedHot Original Cayenne Pepper Sauce, 2 tablespoons of extra-virgin olive oil, water, bread pieces, 1 tablespoon of chopped parsley, chopped garlic, paprika, and 0.5 teaspoons of pepper in a blender. Blend for about 2 minutes, scraping down the sides of the blender jar as needed, until the mixture is smooth and well combined. Set this aside for later.

2. Season the Shrimp

Sprinkle the peeled, deveined, and tail-removed shrimp with 0.5 teaspoons of salt and 0.25 teaspoons of pepper. Set the seasoned shrimp aside.

3. Cook the Onion and Garlic

In a 12-inch nonstick skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat until shimmering. Add the finely chopped onion and 0.5 teaspoons of salt to the skillet. Cook for about 5 minutes, stirring occasionally, until the onions become translucent. Add the thinly sliced garlic and cook for about 1 minute, just until the garlic becomes fragrant.

4. Reduce the Wine

Pour in the dry white wine and bring it to a boil. Let it cook for about 4 minutes, until the wine has reduced by half.

5. Cook the Shrimp

Add the seasoned shrimp to the skillet. Cook for about 4 minutes, stirring occasionally, until the shrimp turn pink and opaque.

6. Finish the Sauce

Stir the prepared sauce and 2 tablespoons of unsalted butter into the skillet. Continue to cook, stirring frequently, for about 1 minute until the butter is melted and the sauce is heated through.

7. Season and Serve

Taste the sauce and adjust the seasoning with salt and pepper as needed. Garnish with the remaining 2 tablespoons of chopped fresh parsley. Serve immediately.