Garlic Shrimp in Tomato and White Wine Sauce is a delightful and flavorful dish that combines the tender sweetness of shrimp with the richness of garlic, tomatoes, and dry white wine. This dish is quick to prepare and versatile enough to serve as a main course over pasta, rice, or crusty bread, or as an appetizer at a dinner party. The combination of olive oil and ghee or butter gives the sauce a silky richness, while the fresh parsley adds a burst of brightness at the end.
The sauce is perfectly balanced between the acidity of the tomatoes and the subtle sweetness of the white wine, which enhances the flavor of the shrimp. A hint of paprika can be added for those who enjoy a bit of heat, making this dish as customizable as it is delicious.
Full Recipe:
Ingredients
For the Shrimp and Sauce:
- Shrimp – 450 g (fresh or frozen, thawed), peeled and deveined
- Onion – 1, finely chopped
- Garlic – 4 cloves, minced
- Dry white wine – 200-250 ml (or substitute with chicken broth)
- Canned tomatoes – 200 g (crushed or chopped)
- Olive oil – 2-3 tablespoons
- Ghee (or butter) – 2 tablespoons
- Salt – to taste
- Black pepper – to taste
- Paprika – optional, for a bit of heat
- Fresh parsley – chopped, for garnish
Step-by-Step Instructions
1. Prepare the Shrimp:
- If using frozen shrimp, ensure they are fully thawed before cooking. To do this quickly, place the shrimp in a colander and run cold water over them for a few minutes. Pat the shrimp dry with a paper towel to remove excess moisture.
- Season the shrimp lightly with salt, black pepper, and a sprinkle of paprika (optional). Set aside while you prepare the sauce.
2. Sauté the Onions and Garlic:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the finely chopped onion.
- Sauté the onion for 3-4 minutes until it becomes soft and translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to avoid burning the garlic. The aroma of the garlic should be fragrant.
3. Deglaze with White Wine:
- Pour the dry white wine into the skillet, stirring to deglaze the pan and lift any flavorful bits from the bottom.
- Allow the wine to simmer for about 3-4 minutes, reducing slightly. This will intensify the flavor of the sauce while cooking off the alcohol.
4. Add Tomatoes and Simmer:
- Stir in the canned crushed or chopped tomatoes and bring the mixture to a gentle simmer.
- Let the sauce cook for 8-10 minutes, allowing the flavors to meld together. The sauce should thicken slightly as it simmers. Season with salt and black pepper to taste, and add paprika for a bit of heat if desired.
5. Cook the Shrimp:
- In a separate pan, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of ghee (or butter) over medium heat.
- Once the oil is hot and the ghee is melted, add the seasoned shrimp to the pan in a single layer.
- Cook the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
- Once the shrimp are cooked through, remove them from the heat and set aside.
6. Combine the Shrimp and Sauce:
- Gently stir the cooked shrimp into the tomato and white wine sauce, making sure the shrimp are well coated.
- Simmer for an additional 2 minutes to allow the flavors to combine.
7. Garnish and Serve:
- Remove the skillet from the heat and garnish the shrimp with freshly chopped parsley.
- Serve immediately over pasta, rice, or with crusty bread to soak up the delicious sauce.
Cooking Tips
- Cooking Shrimp: Shrimp cook very quickly, usually within 2-3 minutes per side. Be sure to watch them closely, as overcooking will make them tough and rubbery. They are done when they turn pink and opaque.
- Wine Substitution: If you prefer not to use wine, chicken broth is a great substitute. It will still provide a rich flavor to the sauce, although the sauce will be less acidic than when using wine.
- Ghee vs. Butter: Ghee adds a richer flavor to the dish and has a higher smoke point than butter, making it ideal for sautéing. However, regular butter works just as well if ghee is not available.
- Fresh Tomatoes: If you prefer, you can use fresh tomatoes instead of canned. Simply blanch the tomatoes, remove the skins, and chop them before adding to the sauce.
- Spiciness: For those who like a bit of heat, paprika or even red pepper flakes can be added to the sauce. Adjust the amount based on your spice tolerance.
Storage
- Refrigeration: Store any leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, being careful not to overcook the shrimp.
- Freezing: You can freeze the sauce separately for up to 2 months. If freezing, avoid adding the shrimp until you’re ready to serve, as shrimp can become tough when reheated after freezing. Thaw the sauce in the refrigerator overnight and cook fresh shrimp before serving.
Nutritional Facts (per serving, based on 4 servings):
- Calories: 320 kcal
- Protein: 24 g
- Fat: 18 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Sodium: 600 mg
Please note that these values are approximate and depend on portion sizes and specific ingredients used.
FAQs
1. Can I use pre-cooked shrimp?
Yes, but be sure to add the pre-cooked shrimp at the very end of the cooking process. Simply toss them in the sauce to warm them through, as they can become rubbery if cooked too long.
2. What can I serve with this dish?
This garlic shrimp dish pairs beautifully with pasta, rice, or even a crusty loaf of bread. You can also serve it over a bed of sautéed spinach or zucchini noodles for a low-carb option.
3. Can I make this dish ahead of time?
The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce and cook the shrimp fresh to avoid overcooking them.
4. What other herbs can I use instead of parsley?
Fresh basil or cilantro can be used as alternatives to parsley. These herbs will give the dish a slightly different flavor, but they work well with the garlic and tomato base.
5. How can I adjust the sauce thickness?
If you find the sauce too thick, simply add a bit more white wine or chicken broth to thin it out. If the sauce is too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
Conclusion
Garlic Shrimp in Tomato and White Wine Sauce is a quick, flavorful dish that showcases the sweetness of shrimp against a backdrop of rich, garlicky tomato sauce. Whether served over pasta, rice, or with crusty bread, this dish is sure to impress with its combination of textures and flavors. The use of white wine (or chicken broth) adds depth to the sauce, while the garlic, onion, and paprika provide a bold, savory punch.
The best part? It’s a versatile recipe that comes together in under 30 minutes, making it perfect for a weeknight dinner or a special occasion. Plus, with simple substitutions and add-ons like fresh herbs or red pepper flakes, you can easily customize the dish to suit your taste. Enjoy this delicious shrimp dish as part of a Mediterranean-inspired meal or on its own as a hearty entrée.