Shrimp with Garlic and White Wine is a quick and easy shrimp recipe that may be served with spaghetti, rice, or crusty bread. The shrimp is delicious in a garlic white wine sauce with lemon. One of the best shrimp recipes is garlic white wine shrimp, cooked in a white wine sauce with butter, garlic, onion, and fresh lemon juice. It’s quite simple and takes only 15 minutes to prepare a fantastic dinner. This easy shrimp recipe combines spaghetti or rice with its signature white wine sauce. This shrimp recipe, garlicky and lemony with a dash of white wine, is also good as a light appetizer.
How to Make Garlic White Wine Shrimp Recipe?
One of the best shrimp dishes is this garlic white wine shrimp, which takes only 15 minutes to prepare. Heat a skillet (or nonstick frying pan) over medium-high heat first. With melted butter and olive oil, sauté the garlic and onion until golden brown and fragrant. Simmer the sauce for 2 minutes after adding the white wine to the pan.
Cook the shrimp in the sauce, occasionally stirring, until pink. Reduce the heat to low and continue to cook for another 5 minutes. Season with salt and freshly ground black pepper to taste. Serve immediately with parsley and lemon juice. You can use either fresh peeled and deveined shrimp or frozen shrimp in this dish.
They both form a delectable shrimp meal. To thaw frozen shrimp quickly, immerse them for 10 minutes in cool water, then drain and pat dry with paper towels. The shrimp will be crisp and snappy after a quick sauté and then simmer in the white wine sauce. It’s best to finish the shrimp dish with fresh lemon juice, and for this recipe, bottled lemon juice isn’t bright and refreshing enough.
Ingredients:
- 1 pound medium peeled and deveined shrimp
- One tablespoon of extra virgin olive oil
- Two tablespoons of unsalted butter
- Four garlic cloves, minced
- 1 tbsp. minced yellow onion
- white wine, 1/3 cup
- salt (1/4 teaspoon)
- black pepper, freshly ground, to taste
- 1/4 cup chopped fresh parsley
- One tablespoon of lemon juice, freshly squeezed
Instructions:
- Clean the shrimp by rinsing, draining, and patting them dry using paper towels.
- Heat the butter and olive oil in a pan over medium-high heat.
- Cook the garlic and onion until golden brown and aromatic in a skillet.
- Simmer the sauce for 2 minutes after adding the white wine to the pan.
- After that, add the shrimp to the pan and cook until they are pink. Reduce the heat to low and bring the mixture to a simmer. Allow 5 minutes for the shrimp to cook before seasoning with salt and ground black pepper to taste.
- Serve immediately with lemon juice and parsley on top.
What Is a Good White Wine to Cook Shrimp With?
Dry White Wine – Use a dry, crisp white wine for traditional shrimp scampi. We select a pinot grigio, sauvignon blanc, or unoaked chardonnay. Because the recipe only calls for 1/2 cup of wine, you’ll have some leftovers to serve with the shrimp. Choose a crisp, dry white wine like Pinot Grigio, Muscadet, or Sauvignon Blanc to pair with seafood.
The Pinot Grigio is the most adaptable of the bunch. Sauvignon Blanc is more acidic than other white wines, and it will give your food a citrus flavor. One possible option is a hearty Chardonnay, especially one with pronounced oakiness. Depending on the depth of flavor in the barbecue shrimp sauce, you may find a well-balanced Cabernet Sauvignon to serve as a surprisingly good
Is White Cooking Wine the Same as White Wine Vinegar?
White wine vinegar is an excellent substitute for dry white wine, particularly when deglazing a pan. White wine vinegar is made from the white wine and has many of the same flavor characteristics as red wine vinegar but without alcohol.12 cups of white wine, for example, can be replaced with two teaspoons of white wine vinegar diluted in broth.
If the acidity isn’t strong enough at the end, add a squeeze of lemon—when it comes to vinegar, it’s preferable to err on the side of caution. It will have some of the intended characteristics because it is created from white wine, but it will be considerably more acidic. To reduce the acidity, dilute the vinegar with water; a 50/50 mixture of vinegar and water should suffice.
Is Sauvignon Blanc Suitable for Shrimp?
Sauvignon Blanc is zesty and has a subtle green flavor that pairs well with herbs in sauces such as salsa verde and pesto. These whites are also light enough to use in simple vinaigrettes or green salads with shrimp. One possible option is a hearty Chardonnay, especially one with pronounced oakiness.
Depending on the intensity of the barbecue shrimp sauce, a well-balanced Cabernet Sauvignon may be an unexpectedly good match. Fish like salmon or tuna pair well with red wines like Pinot Noir, Merlot, or Zinfandel. The wine’s fruitiness and freshness are a perfect complement and help keep the “fishiness” of salmon and tuna in check. They also go nicely with the fish’s aromas and texture.
What Kind of Shrimp is the Finest for Cooking?
A pound of nice medium-sized shrimp will yield roughly 20 to 30 pieces. Shrimp offered in the shell have the finest flavor, but you may also have them without the heads, shelled and deveined, or fully cooked and ready to eat. The finest options are wild-caught MSC-certified pink shrimp from Oregon or their larger sisters, spot prawns obtained by traps in the Pacific Northwest, or British Columbia. Imported shrimp should be avoided.
Shrimp that cost between 15 and 30 cents per pound offer the finest flavor, convenience, and value. There should be no black spots or melanosis on the shrimp shell, which signals that the meat has begun to break down. They can grow up to 12 inches in length. Because of their excellent flavor and sweetness are commonly referred to as “the lobster of Alaska.” These shrimp are the most delicious, sweetest, and most delicate.
Is it Better to Boil or Fry Shrimp?
You can cook shrimp on a lower heat for a longer time, but we like to sear or sauté shrimp on high heat for the best results. It provides the ideal texture, making them juicy and soft without stringy or chewy. A perfectly cooked shrimp has an opaque rosy hue with a shine and is firm enough to curl without being constrained. Shrimp become matte white or gray when overdone. If your shrimp are curled into a nice C shape, that’s another easy way to tell if they’re done.
They can be cooked in various ways, including boiling, steaming, grilling, sautéing, baking, and deep-frying. They can be cooked with or without the shell, with or without the vein, and with or without the deveining. Shrimp should always be cooked rapidly to preserve their sweet, delicate flavors. They cook quickly, and overcooking can easily wreak havoc on the flavor.
Conclusion
Shrimp with Garlic and White Wine is a quick and easy shrimp recipe that may be served with spaghetti, rice, or crusty bread. The shrimp is delicious in a garlic white wine sauce with lemon. When cooking garlic white wine shrimp, what wine should I use a dry white wine, such as pinot grigio, can be used to prepare the shrimp meal. Is it possible to make the shrimp dish without the white wine? Yes, if you don’t drink alcohol, you may substitute chicken broth or shrimp broth, and the dish will still be delicious.
