Shrimp Sauté with Butter and Wine
Eckert’s 6th Annual Wine and Food Festival is coming up soon, March 5th and 6th to be exact! I have been looking through my folder called “ Cooking with Wine” and this recipe instantly made me hungry. My Shrimp Saute with Butter and Wine is just like Shrimp Scampi. It uses butter, lemon juice and dry white wine to create a thin but flavorful sauce for shrimp. Luckily, this recipe is surprisingly simple. I started by thawing shelled shrimp under running water (I used 24/26 count/size). Eckert’s frozen shrimp comes to us from Dixon Fisheries located in East Peoria, Illinois. If you happen to be in that neck of the woods, stop by and visit their retail store. Be sure to pack a cooler because you will not go home empty handed; the delicious fresh catch list is constantly changing! Eckert’s has been offering seafood dips and frozen fish from Dixon for over 8 years. We respect their business practices and love cooking with the fresh products they fly in from all over the world.
Once the shrimp are thawed, I place them on a cookie rack to allow the excess water to drain through to sheet pan beneath. Then I pat them dry with paper towels. Next, the butter and oil go into the skillet. Once they are foaming, it is time to add garlic and red pepper flakes. After that, place the shrimp in the pan and pour the wine and lemon juice over the top. Be careful here to watch the clock. Overcooked shrimp turns into chewy and tough shrimp!
After less than 6 minutes in the skillet, these delicious shrimp can be plated alone or served with rice, noodles or crusty bread. Make this recipe your own by experimenting with different amounts of garlic, lemon juice and red pepper.
I will be revisiting all kinds of wine recipes this week to have handy at our wine festival. I hope you can join us for wine samples, food samples, recipe ideas and more. Click here for more info on our Wine & Food Festival.
Cheers to you! Angie
- 1 – 1 1/4 lb frozen, shelled shrimp (tail on)
- 2 Tbs. olive oil
- 2 Tbs. unsalted butter
- Kosher salt, to taste
- 3-4 cloves of garlic, sliced thin
- ¼ tsp red pepper flakes
- ½ cup Pinot Grigio or other dry, white wine
- 1 Tbs. fresh lemon juice
- 2 Tbs. finely chopped parsley
- 2-4 Tbs. freshly grated parmesan cheese (optional)
- Thaw the shrimp under running water. Drain and pat dry. Heat a 12-14”stainless steel saucepan on medium heat. Swirl the olive oil and butter in the pan. After the butter melts and foams. Add a pinch of salt, garlic and red pepper flakes.
- Sauté the garlic for 1 minute, then add shrimp to the pan. Drizzle the wine and lemon juice over the shrimp. Increase heat to high and allow the wine to boil as the shrimp cook for 2-3 minutes.
- When the shrimp are starting to show “pink,” flip the shrimp over. Continue to cook for 1-2 minutes longer.
- Remove shrimp from the pan and cover to keep warm. Boil the sauce in the skillet for 2-3 more minutes to allow it to thicken slightly.
- Plate the shrimp, top with parsley and parmesan cheese. Drizzle shrimp with the pan sauce.
- Serves 4.
- * gluten-free recipe