Description

Prosecco Butter Poached Shrimp is an elegant and flavorful Italian-inspired seafood dish, featuring succulent large shrimp gently poached in a rich buttery sauce infused with Prosecco, garlic, lemon, and red pepper flakes. Perfect as a sophisticated appetizer or served over pasta or risotto for a main course, this quick and easy recipe offers a luxurious combination of bright citrus and sparkling wine flavors.

Ingredients

Scale

Shrimp and Butter Sauce

1 pound large shrimp, peeled and deveined, tails on
1/2 cup Prosecco or dry sparkling wine
4 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons chopped fresh parsley for garnish

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Instructions

Prepare the Butter and Aromatics: In a large skillet over medium heat, melt the butter until it becomes foamy. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until they release their fragrant aroma.
Add Liquids and Simmer: Pour in the Prosecco and fresh lemon juice into the skillet, bringing the mixture to a gentle simmer, allowing the flavors to meld.
Poach the Shrimp: Lay the shrimp in a single layer in the skillet with the simmering sauce. Poach the shrimp for 3 to 4 minutes, turning them halfway through cooking, until they turn pink and opaque.
Finish the Sauce: Remove the skillet from the heat and stir in the lemon zest along with a little extra butter to give the sauce a glossy finish. Season with salt and black pepper to taste.
Serve: Transfer the shrimp to a serving dish and spoon the buttery Prosecco sauce over the top. Garnish with chopped fresh parsley and serve immediately. This dish works well as an appetizer or served over pasta or risotto for a complete meal.

Notes

If Prosecco is unavailable, dry white wine can be substituted.
For a richer sauce, add a splash of heavy cream at the end of cooking.
Serve with crusty bread to soak up the buttery sauce for a delightful dining experience.