Description
This Sun-Dried Tomato Shrimp Recipe features succulent jumbo shrimp cooked in a flavorful skillet sauce made with rehydrated sun-dried tomatoes, garlic, white wine, and creamy Parmesan. Ready in just 25 minutes, this elegant yet simple dish is perfect for a quick weeknight dinner or special occasion.
Ingredients
Shrimp and Seasoning
- 1 lb raw jumbo shrimp (20–25 count per pound), peeled and deveined, tails on or off
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
Sauce and Garnish
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup dry-packed sun-dried tomatoes
- 2 cloves garlic, minced
- ½ cup dry white wine
- ½ cup heavy cream
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
- Lemon wedge, for finishing
Instructions
- Rehydrate the sun-dried tomatoes: Place the ¼ cup dry-packed sun-dried tomatoes in a medium bowl and cover with hot water. Let them sit for 10 minutes to soften. Drain, pat dry, and chop finely to prepare them for cooking.
- Season the shrimp: Toss the 1 lb raw shrimp with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon smoked paprika to evenly coat them and enhance their flavor.
- Cook the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1–2 minutes per side, or until they turn fully opaque, pink, and firm to the touch. Transfer the cooked shrimp to a plate and set aside.
- Bloom the garlic and tomatoes: Reduce the skillet heat to medium. Add 1 tablespoon butter and let it melt. Stir in the chopped sun-dried tomatoes and minced garlic. Cook for 30–60 seconds, stirring constantly, until fragrant and aromatic.
- Add wine and cream: Pour ½ cup dry white wine into the skillet and let it simmer until it reduces slightly, about 2-3 minutes. Then stir in ½ cup heavy cream and ¼ teaspoon red pepper flakes if using. Simmer the sauce until it thickens lightly.
- Finish the sauce and combine: Stir ¼ cup grated Parmesan cheese into the sauce until melted and smooth. Return the cooked shrimp to the skillet and toss to coat evenly in the creamy sun-dried tomato sauce. Heat through for another minute.
- Garnish and serve: Remove from heat, garnish with freshly chopped basil or parsley, and finish with a squeeze of lemon wedge for brightness. Serve immediately with your choice of side dishes.
Notes
- Note 1: Jumbo shrimp are ideal for this recipe due to their size and texture, but medium shrimp can also be used.
- Note 2: Use dry-packed sun-dried tomatoes for more intense flavor; oil-packed can be swapped but reduce added oil in cooking.
- Note 3: Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best sauce flavor.
- Note 4: Heavy cream adds richness and smoothness to the sauce; substitute with half-and-half for a lighter option.
- Note 5: Lemon wedges add a fresh citrus finish that brightens the dish just before serving.
- Note 6: Do not overcook shrimp as they will become tough; they cook very quickly.
- Note 7: Blooming the garlic briefly in butter with sun-dried tomatoes maximizes their flavor in the sauce.
