For some people the notion of coming home after a day's work and then spending the whole evening in the kitchen is nothing short of hideous. I couldn't disagree more. For me, cooking is the ultimate stress relief (unless of course I'm making Chocolate-Tart-Topped-With-Soft-Meringue) and the source of complete catharsis. What better way to switch off from the pressures of the outside world than to lock yourself in your kitchen and create?
As they start to change from grey to vibrant orange, move them around a little. You don't want to over-cook them, just allow them to colour evenly. This should take very little time.
At this point, add the wine. Allow the wine to come up to a gentle simmer, then place a lid on the pan and allow the crevettes to cook for a minute or so - no more.
Throw in the parsley and you're good to go.
We eat this out of the pan with our hands like heathens and mop up the juices with crusty bread. The first couple will definitely test the heat sensitivity in your fingers but I promise - you won't care.