Shrimp in Garlic White Wine Cream Sauce With Sun Dried Tomatoes

The first time I tasted a truly unforgettable shrimp dish was at a tiny trattoria in Rome. The air hummed with the sounds of Italian chatter and the aroma of garlic and the sea. This recipe, while not a carbon copy, evokes that same feeling of warmth and satisfaction. It’s a dish that’s both comforting and elegant, perfect for a casual weeknight meal or a special occasion.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Yields: Approximately 8 cups
• Dietary Type: Not specified. Can be made gluten-free with gluten-free pasta or rice.

Ingredients

• 6 tablespoons olive oil
• 4 tablespoons minced garlic
• 3 cloves shallots, chopped
• 2 lbs shelled and deveined large shrimp
• ½ – ¾ cup dry white wine
• 1 ½ cups heavy cream
• ½ cup sun-dried tomatoes (cut into small bites)
• 2 tablespoons parsley
• 2 tablespoons tarragon
• Salt and pepper to taste
• 1 ½ – 2 lbs cooked pasta or 1 ½ – 2 lbs cooked rice, for an accompaniment

Equipment Needed

• Large saute pan
• Clean saucepan
• Fine strainer

Instructions

1. In a large saute pan, heat ¼ cup of the olive oil over medium heat. Add the minced garlic and chopped shallots. Cook until translucent, stirring frequently, about 2 minutes. Be careful not to burn the garlic, as this will make the dish bitter.

2. Deglaze the pan with the dry white wine. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan – these add a lot of flavor!

3. Add the parsley and tarragon to the wine mixture. Allow the liquid to reduce by half, which should take about 3-5 minutes. This step concentrates the flavors of the herbs and wine.

4. Using a fine strainer, strain the reduction into a clean saucepan. This removes the solids and creates a smoother sauce. Discard the solids left in the strainer.

5. Add the heavy cream to the saucepan with the strained reduction. Place over low heat, and stir gently.

6. Add the sun-dried tomatoes and shrimp to the cream sauce. Gently simmer until the shrimp is cooked through and the sauce has reduced to a medium thickness. This will take about 5-7 minutes. The shrimp should be opaque and pink, and slightly firm to the touch. Avoid overcooking the shrimp, as it will become rubbery.

7. Season the sauce to your taste with salt and pepper. Start with a small amount and adjust as needed.

8. Toss the drained pasta or rice with the creamy shrimp sauce and seafood. Make sure the pasta or rice is well coated with the sauce.

9. Transfer to a serving dish. Serve immediately.

Expert Tips & Tricks

• For an even richer flavor, add a pat of butter to the sauce at the very end.
• If the sauce is too thick, add a splash of white wine or cream to thin it out.
• Don’t overcrowd the pan when cooking the shrimp. Cook in batches if necessary to ensure even cooking.
• Use high-quality olive oil for the best flavor.
• To prevent the sauce from separating, do not boil it rapidly after adding the cream. Keep the heat low and simmer gently.
• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• If you’re short on time, use pre-cooked shrimp, but be careful not to overcook it when reheating in the sauce.
• The sun-dried tomatoes can be oil-packed or dried. If using dried, rehydrate them in warm water for about 15 minutes before adding them to the sauce.

Serving & Storage Suggestions

Serve this dish immediately for the best flavor and texture. Garnish with extra parsley or a sprinkle of grated Parmesan cheese. A side of crusty bread is perfect for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of cream or white wine if needed to restore the sauce’s consistency. Avoid reheating in the microwave, as this can make the shrimp rubbery. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	612 kcal	N/A
Calories from Fat	342 kcal	N/A
Total Fat	38g	58%
Saturated Fat	15.9g	79%
Cholesterol	272.5mg	90%
Sodium	889.2mg	37%
Total Carbohydrate	39.7g	13%
Dietary Fiber	5.8g	23%
Sugars	0.4g	1%
Protein	25.9g	51%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Seafood Medley: As suggested, try substituting some of the shrimp with lobster, crab meat, or clams. Adjust cooking times accordingly.
• Gluten-Free: Use gluten-free pasta or serve over rice to make this dish gluten-free.
• Dairy-Free: Substitute the heavy cream with full-fat coconut milk for a dairy-free option. The flavor will be slightly different, but still delicious.
• Vegetarian: Replace the shrimp with sautéed mushrooms for a vegetarian version.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Seasonal Herbs: Experiment with different herbs depending on the season. Fresh basil or oregano would also be delicious.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw it completely before cooking, and pat it dry with paper towels to remove excess moisture.

Q: How do I prevent the shrimp from overcooking?
A: Cook the shrimp until it just turns pink and opaque. Overcooked shrimp becomes rubbery and tough.

Q: Can I make this dish ahead of time?
A: While the dish is best served immediately, you can prepare the sauce ahead of time and add the shrimp just before serving.

Q: What kind of wine should I use?
A: A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well in this recipe.

Q: Can I add other vegetables to this dish?
A: Yes, feel free to add other vegetables like spinach, asparagus, or zucchini to the sauce. Add them along with the sun-dried tomatoes.

Final Thoughts

I hope you enjoy making and sharing this creamy, flavorful shrimp dish. The combination of garlic, white wine, and sun-dried tomatoes creates a symphony of flavors that will delight your taste buds. Feel free to experiment with the variations and substitutions to make it your own. And please, share your creations and feedback – I’d love to hear how it turns out!