📝 About This Recipe
This elegant seafood starter captures the essence of the Italian-American coastline, featuring succulent shrimp bathed in a luxurious emulsion of dry white wine, buttery garlic, and bright lemon. Designed as a sophisticated small portion, it prioritizes high-quality aromatics and a silky sauce that clings to every curve of the shellfish. It is a timeless classic that balances richness with a zesty, herbaceous finish, perfect for awakening the palate.
🥗 Ingredients
The Seafood
- 8-10 pieces Large Shrimp (16/20 count) (peeled and deveined, tails left on for presentation)
- 1/4 teaspoon Kosher Salt (for seasoning the raw shrimp)
- 1/8 teaspoon Black Pepper (freshly cracked)
The Aromatics & Liquid
- 1 tablespoon Extra Virgin Olive Oil (high quality)
- 2 tablespoons Unsalted Butter (divided into two cold cubes)
- 3 cloves Fresh Garlic (thinly sliced or minced)
- 1/4 teaspoon Red Pepper Flakes (adjust for desired heat)
- 1/4 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon Fresh Lemon Juice (squeezed from half a lemon)
The Finish
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Lemon Zest (finely grated)
- 4 slices Toasted Baguette (brushed with olive oil and grilled)
👨🍳 Instructions
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1
Pat the shrimp completely dry using paper towels; moisture is the enemy of a good sear. Season them lightly with salt and pepper.
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2
Place a medium stainless steel or cast iron skillet over medium-high heat. Add the olive oil and 1/2 tablespoon of the butter.
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3
Once the butter foam subsides and the pan is shimmering, add the shrimp in a single layer, ensuring they do not touch.
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4
Sear the shrimp for about 1-2 minutes on the first side until they turn pink and slightly golden. Flip them over.
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5
Cook for 30 seconds on the second side, then immediately remove the shrimp from the pan and set aside on a warm plate. They should be slightly undercooked at this stage.
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6
Lower the heat to medium. In the same pan, add the sliced garlic and red pepper flakes. Sauté for about 1 minute until fragrant but do not let the garlic brown.
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7
Pour in the white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
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8
Let the wine simmer and reduce by half, which should take about 2-3 minutes. This concentrates the flavor.
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9
Whisk in the remaining cold butter and the lemon juice. Stir constantly to create a glossy, emulsified sauce.
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10
Return the shrimp and any accumulated juices back into the pan. Toss gently for 30-60 seconds to coat and finish cooking through.
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11
Turn off the heat. Stir in the chopped parsley and lemon zest for a final pop of color and aroma.
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12
Transfer the shrimp to a small, shallow serving bowl. Pour the remaining garlic-butter sauce over the top.
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13
Serve immediately while piping hot with toasted baguette slices tucked into the side of the bowl for dipping.
💡 Chef's Tips
Always use cold butter at the end of the sauce-making process to ensure a thick, velvety emulsion rather than an oily break. Avoid overcooking the shrimp; they are done as soon as they form a 'C' shape—a 'O' shape means they are overdone and rubbery. If you don't cook with alcohol, substitute the white wine with a high-quality seafood stock mixed with a teaspoon of white wine vinegar. Use fresh garlic rather than the jarred variety for a cleaner, more pungent flavor profile that defines this dish. For an extra layer of flavor, zest your lemon before juicing it to ensure you get the bright oils into the sauce.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Vermentino or Pinot Grigio to cut through the buttery sauce. Serve alongside a simple arugula salad with a light balsamic vinaigrette to provide a peppery contrast. Provide extra lemon wedges on the side for guests who prefer a more acidic, bright finish. If serving as a heavier starter, place the shrimp atop a small nest of al dente angel hair pasta. Accompany with a side of Castelvetrano olives to lean into the Mediterranean theme.