Description
Prosecco Butter Poached Shrimp is an elegant and flavorful dish featuring large shrimp gently poached in a rich, buttery Prosecco sauce infused with garlic, shallots, and a hint of red pepper flakes. Finished with fresh lemon juice and parsley, this Italian-inspired recipe is perfect for a sophisticated yet straightforward seafood dinner.
Ingredients
Scale
Shrimp and Cooking Liquids
- 1 pound large shrimp (peeled and deveined, tails on)
- 1 cup Prosecco
- 1/2 cup unsalted butter (cut into cubes)
Flavorings
- 2 cloves garlic (minced)
- 1 small shallot (finely chopped)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Prepare the Sauce: In a large skillet over medium heat, combine the Prosecco, minced garlic, finely chopped shallot, and optional red pepper flakes. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until it reduces slightly, concentrating the flavors.
- Incorporate the Butter: Reduce the heat to low. Gradually whisk in the cubed unsalted butter, adding a few pieces at a time. Allow each addition to melt fully and emulsify into the Prosecco sauce, creating a silky and smooth texture.
- Poach the Shrimp: Arrange the peeled and deveined shrimp in a single layer in the skillet. Poach them gently in the butter-Prosecco sauce for 3 to 4 minutes, turning once, until the shrimp turn opaque and are fully cooked through.
- Finish the Dish: Remove the skillet from heat and stir in the fresh lemon juice. Season with salt and black pepper according to taste. Sprinkle the chopped fresh parsley over the top for a fresh, vibrant finish.
- Serve: Serve the prosecco butter poached shrimp immediately with lemon wedges on the side, perfect for squeezing over the shrimp before enjoying.
Notes
- For added depth of flavor, substitute part of the butter with a touch of olive oil or finish the sauce with a splash of cream.
- This dish pairs beautifully with crusty bread, pasta, or served over creamy polenta.
