Why wine _before_ butter in shrimp scampi? According to this recipe:


  To make shrimp scampi you want to first cook the (marinated) shrimps in olive oil, then remove them, then lightly brown garlic slices, add white wine and let the alcohol evaporate, then add butter to melt and add the shrimps back.


Is there some specific reason to avoid putting the butter in before the wine?

I ask because in the video they mistakenly put the butter first and then they even throw the whole thing away and start over.
Because you want to cook (reduce) the wine down (or any other liquid).

Also, adding butter, usually cold butter chunks in the pan at the end will help emulsify the sauce.

in the grand scheme of things it is not a big problem if you add wine after the butter, but the result will be different, the wine will taste more raw, the sauce will not be as smooth.

I personally would not throw it out if it is for me only.