Lemon Garlic Shrimp. If you have a leftover bottle of chardonnay in your fridge, this is the perfect way to use it up. If you don’t have any around, use water instead. Or buy a cheap bottle and use lemon garlic shrimp as your excuse to drank. Ingredients: 2 tbsp. butter, divided, 1 tbsp. extra-virgin olive oil, 1 lb. medium shrimp, peeled and deveined, 3 cloves garlic, minced, 1 tsp. crushed red pepper flakes, Juice of 1 lemon, 2 tbsp. dry white wine (or water), Freshly chopped parsley, for garnish. Method. In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp, garlic, and crushed red pepper flakes and cook until shrimp is pink, 3 minutes. Remove from heat and stir in remaining tablespoon butter, lemon juice, white wine, and parsley.