Just a heads up – this is NOT a fancy dinner recipe made from scratch lol.. this is a 10-minute QUICK dinner that I sometimes whip up after work. This recipe uses frozen shrimp, garlic powder, and microwaveable pasta or rice for convenience purposes and makes for a delicious yet super simple and fast dinner 🙂 So this is not an elaborate recipe with exact measurements. Okay – now that we got that squared away, here’s how I made dinner for 2 within 10 minutes.
I took out frozen (cooked) shrimp in my freezer to thaw for a little, and got my bottle of Sherry Cooking Wine out of my cabinet (Any white wine would do! I have some pinot grigio in my fridge, but I rather save that for drinking haha)
In a pan on the stove set on medium-high, I put in half a block of butter (4 tablespoons)* (did I mention that this recipe is not one of my healthy ones?) and a tablespoon or so of extra virgin olive oil. The combination of the butter and oil together ensures the butter does not burn!
*NOTE: You can adjust the amount of butter to your liking. Since my fiance, Alex, loves extra sauce to put on his noodles or rice, I added more.
Once the butter/oil mixture starts to boil, add your wine. Since we love the taste of wine with our buttery shrimp, I added about a quarter cup. Again, you can alter this depending on your tastes or even skip the wine completely (but – you’ll be missing out on extra flavor!)
Let everything cook for a minute or two before adding the (cooked) frozen shrimp.
Stir frequently and make sure that the shrimp is being tossed and coated in the sauce. Season with salt, pepper and garlic powder. Continue to stir and ensure the shrimp are heated through. Once everything is almost done, I like to add about 1/8 cup of milk since Alex prefers a more creamy sauce. Mix everything together and let simmer on low heat.
After a minute or two, you are done! However, if you prefer a thicker sauce, add 2 parts tap water to 1 part corn starch, and slowly (not all at once) mix in and continue to simmer until you reach your desired consistency.
At the end, my shrimp and sauce looked like this.
Now, while you can boil pasta, I was particularly lazy on this Thursday night, so I used microwaveable pasta – ready in only 1 minute! I found this in my local Walmart.
Yum!! The shrimp tasted perfectly with the combined flavors of garlic, butter and wine. Alex loved the sauce so much that he poured as much as he could on top of his pasta haha (picture below is before he did that)
Instead of pasta, I wanted to try this dish with some jasmine rice. Again – microwaveable and ready in 90 seconds! (I forgot to take a picture, but it’s Uncle Ben’s Ready Rice).
*TIP: if you like spicy, this dish was sooo good with some sriracha on top!
SHRIMP IN A WHITE WINE GARLIC SAUCE
- frozen cooked shrimp
- any type of white wine (optional, but this provides the main flavor of the dish)
- salt, pepper and garlic powder (or you can use fresh garlic)
- milk (optional)
- salted butter
- extra virgin olive oil (canola or vegetable oil works as well)
- Take out frozen cooked shrimp to thaw for a few minutes while you heat the pan.
- On medium-high, add about 4 tbsp of butter (you can add more or less depending on your preference, but remember – this is the base of your sauce! if you don’t have much butter, there won’t be much sauce) and about a tablespoon of oil.
- Once butter/oil mixture starts to boil, add about 1/4 cup of white wine.
- Once incorporated together, mix in your desired amount of the shrimp. Add salt, pepper, and garlic powder to your liking. Continue to stir and make sure shrimp is heated through.
- Once shrimp is almost done, pour in about 1/8 cup of milk (you can add more to make it more creamy). Lower the heat and simmer while mixing frequently.
- **If you would like a thicker sauce, mix one part corn starch to two parts water and slowly add and mix until you reach your desired consistency.
- And, you’re done! Serve on pasta or rice.
*DISCLAIMER: Foodie at Law posts in no way provide any warranty (express or implied) in regards to the recipes provided or the outcome of said recipes, and I am not a chef or professional cook. These recipes are intended solely for informational purposes and readers are advised to use their own discretion when it comes to food, health, allergy and cooking safety. While original recipes will occasionally be posted, recipes obtained from other sources are appropriately cited.