USE BUTTER!
My recipe calls for bitters, worestershire sauce, white white ( you can also use Rose ), garlic, and lemon juice.
Depending on your taste, finely chopped shallots can also be used ( saute WITH the peeled and deveined shrimp in the butter, adding the bitter, worcestershire sauce, lemon juice, and wine once the shallots have begun to caramelize ) and DO add a bit more butter prior to serving over pasta.
Real butter please.
Soak shrimp in white wine first. Then she’ll.
Wasn’t there a cooking thread here once upon a time?