Description
Experience effortless elegance with Prosecco Butter Poached Shrimp, a luxurious and gluten-free seafood dish ready in under 30 minutes. Tender shrimp are gently poached in a rich, silky sauce infused with garlic and shallots, offering a touch of fine dining at home.
Ingredients
- 1 pound large shrimp, peeled and deveined
- Salt, to taste
- Black pepper, to taste
- 1 cup Prosecco (or any dry white wine)
- 4 tablespoons unsalted butter, cubed
- 2 cloves garlic, minced
- 1 medium shallot, finely chopped
- Pinch red pepper flakes (optional)
- 1 tablespoon fresh lemon juice, freshly squeezed
- 1 tablespoon fresh parsley, chopped, for garnish
- Crusty bread or pasta, for serving (as desired)
Instructions
- In a large sauté pan, combine Prosecco, minced garlic, and finely chopped shallot over medium heat. Stir gently and bring to a gentle simmer for about 3-4 minutes.
- Gradually whisk in the cubed unsalted butter into the simmering Prosecco mixture, cooking over medium-low heat for 2-3 minutes until a creamy emulsion forms.
- Add the peeled and deveined large shrimp, season lightly with salt and black pepper, and cook for 2-3 minutes on each side until pink and opaque.
- Stir in the lemon juice and chopped parsley, gently tossing the shrimp to coat.
- Serve immediately over pasta or with crusty bread, garnished with additional parsley.
Notes
- For optimal flavor, this dish is best enjoyed fresh.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- If your sauce separates, whisk in a small amount of cold water or more butter over low heat to help bring the emulsion back together.
- This recipe is not suitable for individuals with shellfish allergies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Poaching
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 160 mg
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