Creamy sun-dried tomato sauce meets our sweet and succulent shrimp for a restaurant-worthy meal that comes together in minutes. Katie Lee Biegel serves it with crusty bread for dipping and a chilled glass of Kind of Wild Sauvignon Blanc for a simple, elegant, and absolutely irresistible meal.
Ingredients
2 Tablespoons olive oil
1-pound large shrimp, peeled and deveined
- ½ teaspoon paprika
- ½ teaspoon garlic powder
2 Tablespoons unsalted butter
- 1 yellow onion, diced
- 2 cloves garlic, grated
- 3 ounces tomato paste
- ½ cup dry white wine
- ½ cup sundried tomatoes packed in oil, patted dry and chopped
⅓ to ½ cup heavy cream
1 Tablespoon freshly chopped parsley
1 Tablespoon freshly chopped basil
- Warm crusty bread, for serving
- Kosher salt and freshly ground black pepper
Directions
In a large sauté pan, add the olive oil and place over medium heat. Pat the shrimp dry and season with paprika, garlic powder, salt, and pepper.
- Cook the shrimp only on one side until golden brown for 2 to 3 minutes then remove to a plate.
To the same skillet, add 2 Tablespoons of butter, onion, and garlic. Cook for 3 minutes until softened.
Add the tomato paste and cook for 1 to 2 minutes until deep red and lightly caramelized.
Deglaze the pan with the white wine.
Add the sundried tomatoes and heavy cream and stir to combine.
Season with salt and pepper.
Return the shrimp to the pan, seared side up.
Simmer everything for 5 to 6 minutes or until the shrimp are opaque and cooked through.
Garnish with parsley and basil. Serve with warm, griddled crusty bread.