Hi everyone, this week has been a little crazy. If you tuned in for last Friday’s post you know that we got a kitten last week! If you follow me on Instagram stories you have seen how cute and how much energy she has. I promise to write a post about her later complete with some pictures. For now, I will just say that I wasn’t aware that a 6 week old kitten would need so much attention. If she doesn’t want to play she wants to be cuddled until she falls asleep in my arms. Which isn’t so bad, she just makes it challenging to test a recipe or do anything else. Slowly she is becoming more independent and comfortable in our house.
Due to all of the kitty cat snuggles and the play time I was happy to have this one pan shrimp in white wine sauce waiting to share with you. It only takes 20 minutes to make and only requires 1 pan and 9 ingredients. Quick and easy weeknight dinner here we come!
That white wine sauce is sooo good I bet you won’t be able to stop yourself from licking your plate! Shallots and garlic are sauteed in butter, then some dry white wine is added to the pan (pinot grigio is my fav!), plus a little honey to round out the flavors and some dried tarragon for a hint of licorice flavor.
Pause for a second! I have been wanting to make this recipe for you for so long, I wanted to use fresh tarragon! BUT my grocery store hasn’t been carrying it lately so I decided if I can’t find it other people might have a hard time getting their hands on fresh tarragon too. Solution: use dried tarragon. It works really well in this sauce, still giving it that hint of licorice flavor. If you can find fresh tarragon though, DO IT!
P.S. If you are afraid of the tarragon tasting too much like licorice because you’re one of those licorice haters (<—I don’t get you), don’t worry it’s not too strong, just the tiniest hint. Paul doesn’t like licorice at all and he didn’t even comment on the tarragon being too strong.
Okay back to the the shrimp in white wine sauce! Once the sauce has simmered away for 5 minutes, just long enough to cook out the alcohol in the white wine you throw the shrimp right into the sauce. Let it cook up about 5 minutes per side and then dinner is served! I highly suggest serving this dish with some crusty gluten free bread to soak up all that sauce, just trust me.
Once you devour all of the shrimp in white wine sauce you will only have one pan to wash, yaaay! We are rocking the easy weeknight dinners!
To make this shrimp in white wine sauce a complete meal I highly suggest that you serve it with a quick side salad. Might I recommend my 15 minute Italian salad?!
- White wine sauce:
- 1 tablespoons unsalted butter (or sub vegan to keep it dairy free)
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 cup dry white wine (I like pinot grigio)
- 1 to 2 teaspoons honey
- 2 teaspoons dried tarragon (or 1 tablespoon fresh, chopped)
- salt and pepper to taste
- 1 pound wild caught shrimp, peeled
- salt and pepper
- extra fresh tarragon or chives, chopped
- Optional: Gluten free bread for dipping (optional)
- Make the sauce: Heat a large skillet over medium high heat. Melt the butter and saute the shallots for 2 to 3 minutes, until translucent. Add the garlic and saute for 1 minute. Add the wine and turn up the heat to high, bring to a simmer. Reduce heat and allow the wine to simmer for 3 minutes. Stir in tarragon, honey, and salt and pepper to taste.
- Cook the shrimp: Add the shrimp to the pan and cook on a medium heat for about 3 to 5 minutes per side. T he shrimp will be opaque and pink when cooked. Remove from heat at sprinkle a little salt and pepper on the shrimp and either chives or fresh tarragon for garnish. Serve immediately with a side of gluten free bread.