Shrimp In A Lemon White Wine Sauce

Shrimp in a Lemon White Wine Sauce is a delightful and elegant seafood dish that’s perfect for any occasion. Tender shrimp are sautéed in a rich blend of butter, garlic, and shallots, then simmered in a zesty white wine sauce with a hint of red pepper flakes for a touch of heat.

Finished with a splash of fresh lemon juice and a sprinkle of parsley, this dish is a flavorful and sophisticated choice. Serve it with crusty bread for a complete meal that’s sure to impress.

Shrimp In A Lemon White Wine Sauce

Ingredients

1 pound medium shrimp

1 tablespoon olive oil

2 tablespoons unsalted butter

1 medium shallot, minced

3 garlic cloves, minced

¼ teaspoon red pepper flakes

⅓ cup white wine

¼ teaspoon salt

⅛ teaspoon ground black pepper sub with white pepper

1 Tablespoon fresh lemon juice

2 Tablespoons minced parsley for garnish

Serving

Crusty bread like ciabatta or baguette

Instructions

Rinse the shrimp and pat dry with paper towels.

Heat a skillet on medium-high heat then add the olive oil and butter. Once the butter melts, add the minced shallots and garlic. Stir well and let it cook for about a minute or two while stirring occasionally until fragrant and golden brown.

Add the white wine and red pepper flakes. Bring to a simmer for 2 to 3 minutes.

Add the shrimp, salt and pepper. Stir well to combine and bring to a simmer for about 5 minutes until the shrimp turn pink.

Add in the lemon juice, then taste and adjust the seasoning as needed. I add in a little pinch of salt at this stage.

Garnish with minced parsley and serve warm with crusty bread.

Notes:

Shrimp Selection: Use large or medium shrimp for the best texture. Ensure they are peeled and deveined. Frozen shrimp can be used; just thaw them thoroughly before cooking.

Wine Choice: A dry white wine, such as Sauvignon Blanc or Chardonnay, works best. Avoid sweet wines as they may alter the flavor of the sauce.

Shallots Substitute: If you don’t have shallots, you can use a small amount of finely chopped onion. Shallots provide a milder, sweeter flavor.

Butter: For a richer sauce, you can increase the amount of butter. Adjust according to your taste preference.

Adjusting Heat: If you prefer less heat, reduce the amount of red pepper flakes or omit them entirely.

Wine Reduction: Allow the wine to reduce slightly to concentrate the flavor before adding the shrimp.

Lemon Juice: Fresh lemon juice is recommended for a bright, fresh flavor. Avoid bottled lemon juice as it can be less flavorful.

Parsley: Fresh parsley adds a nice touch of color and freshness. If you don’t have fresh parsley, dried parsley can be used, but fresh is preferred.

Serving Suggestions: This dish pairs beautifully with crusty bread, which is perfect for soaking up the delicious sauce. It can also be served over pasta, rice, or with a side of vegetables.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp. The sauce may thicken slightly upon cooling; you can thin it with a splash of white wine or water.

Nutrition Information:

Frequently Asked Questions:

Can I use frozen shrimp?

Yes, frozen shrimp work well. Just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture.

What if I don’t have white wine?

You can substitute the white wine with chicken broth, vegetable broth, or a splash of lemon juice for acidity.

The flavor will be slightly different but still delicious.

Can I use garlic powder instead of fresh garlic?

Fresh garlic is recommended for the best flavor, but you can use garlic powder if needed.

Start with about ½ teaspoon and adjust to taste.

How can I make this dish spicier?

Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat.

Adjust to your taste preference.

Can I use a different type of onion?

Yes, you can use finely chopped yellow or white onion if shallots are unavailable.

Shallots provide a milder flavor, so the dish will be slightly different.

What’s a good side dish to serve with this shrimp?

This shrimp pairs well with crusty bread, pasta, rice, or a fresh salad.

It can also be served over a bed of sautéed spinach or vegetables.

Can I use margarine instead of butter?

You can use margarine, but butter provides a richer flavor.

If using margarine, choose a high-quality one for the best results.

How can I make this recipe dairy-free?

Substitute the butter with a dairy-free margarine or olive oil.

The flavor will be slightly different, but it will still be tasty.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently to avoid overcooking the shrimp.

The sauce may thicken; add a bit of white wine or water to thin it out if needed.

Can I prepare this dish ahead of time?

For best results, it’s recommended to prepare this dish fresh.

However, you can cook it in advance and reheat it gently.

The shrimp may become a bit firmer upon reheating, so be cautious not to overcook.