Garlic Shrimp in White Wine Sauce
Recipes » Main Dish » Fish and Shellfish
Quick and Easy but tastes like a meal you could get at a restaurant!
"Made this last night for the GF and myself. We enjoyed it a lot, and would def make it again. Flavor was really nice. I did however make 3 minor changes. They were: -Left out the red pepper flakes as we didn't feel like something spicy. -Steamed some Snow Peas and sweet Red Peppers on the side, and threw those in right at the end when mixing everything. (Just for some extra color, and to have some veggies) -Used some whole wheat spaghetti instead (what I happen to have) " - Tano-Yield: 4 Ready in 1 hours
Cuisine: ItalianMain Ingredient: Shrimp
80% would make again (reviews)
389
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280 people trying soon
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Notes Garlic Shrimp in White Wine Sauce Preparation
In a pan add:
- olive oil
- 2 of the 3 tablespoons of red pepper (more or less if desired)
- Garlic
- Dash of Salt
- Generous sprinkling of Pepper
Layer the shrimp in the pan so they are flat
Note: Depending on the pan size, you may have to cook the shrimp in two or three rounds.
Bring the heat up so the oil simmers. As soon as the shrimp turn opaque with a touch of pink on the heat-side down, flip them. When the shrimp are done (both sides are opaque with a touch of pink - about 5 minutes on medium low heat), take them out of the pan and put them aside in a bowl.
Add the remaining red pepper flakes and if you desire, more salt/pepper and garlic. Add the 1/2 cup butter and the 1 cup of wine. Simmer until the mixture is half (6-10 minutes). Do not let it boil.
The pasta should be cooking while the wine/butter sauce reduces so it's done at the same time.
When the liquid sauce is reduced to half of what it was, add the shrimp, parsley and basil. Stir so everything is coated and warmed up (about 2 minutes).
Drain the pasta. Put the pasta in a bowl and toss with the shrimp and half of the sauce. Put the remaining sauce in another bowl for serving.
Serve with a tomato/basil salad and a green vegetable (garlic spinich or steamed asparagus work well).
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Garlic Shrimp in White Wine Sauce Reviews
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A little heavy on the red pepper (and we like heat), but still tastes good and easy to put together
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This would be better if it used cream instead of butter for the
Sauce. The amount of red pepper should be reduced to no more than 1 teaspoon unless you want it very, very hot.
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Hy husband and I thought this was AMAZING!! Thanks for posting!
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This recipe would have been tasty if it wasn't for all the red pepper flakes. I, like another poster, love hot and spicy foods. But this was waaaay over board. And I didn't even add 3 tablespoon. I added about 1 1/2 tablespoons. Next time I will only add a teaspoon or so. I think this recipe has some great potential if it wasn't for the insane amount of red pepper flakes.
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Unfortunately wont be making this one again! My husband had 3 helpings but my 4 year old & I didn't eat much of it even though I left out the red pepper it just didn't have any flavor.
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Awesome recipe. Very easy to make!
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I will have to try this again WITHOUT all the red pepper. Maybe just a tsp or 2 will be just enough. My husband is a man who eats red pepper on everything and he was barely able to finish his bowl. We liked the concept though
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Just made this for my family today. Everyone loved it. I did leave out the peppers because of the three year old.
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Great flavors but needs some adjustments! I agree with previous review that 3 tbsp red pepper flakes will set you on fire. 1 tsp was just about right.
I used 16-20 size shrimp and If the shrimp are sautéed for 1 minute each side they are perfect. There is an opportunity to cook them a bit more just before plating so I'd recommend undercooking in the first round.
1/2 recipe (2 servings vs 4) turned out great as well.
Thank you... Will make again!
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Made this last night for the GF and myself. We enjoyed it a lot, and would def make it again. Flavor was really nice.
I did however make 3 minor changes. They were:
-Left out the red pepper flakes as we didn't feel like something spicy.
-Steamed some Snow Peas and sweet Red Peppers on the side, and threw those in right at the end when mixing everything. (Just for some extra color, and to have some veggies)
-Used some whole wheat spaghetti instead (what I happen to have)
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I just made this, it was soooo..... good. I didn't add as much red pepper as it called for. I added mushroom, sweet red peppers and grape tomatoes to the sauce. The best thing about cooking w/ wine is that you get to drink the wine
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Wow! I eat spicy... But this is crazy! Are you sure it's Tablespoons of crushed red pepper? I barely put 2 Tablespoons in & I'm sweating! Great flavor but I'm going to use teaspoons next time.
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Great! by the way very nicely explained! Reminds me of Shrimp in in garlic sauce< very popular Spanish ap.!
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Delicious! I added frozen peas to the sauce
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The key to the dish is the shrimp - they should be tender and perfectly cooked (just a touch of pink). Over cooked shrimp will be rubbery and will take away from the delicate flavors in the sauce. [I posted this recipe.]
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