Sauteed Shrimp with Chardonnay Dijon Cream Sauce
Elevate your dinner table with this restaurant-worthy Sautéed Shrimp with Chardonnay Dijon Cream Sauce. Featuring tender, juicy shrimp bathed in a rich and velvety sauce, this dish combines the nuttiness of Chardonnay wine with the tangy kick of Dijon mustard and a touch of fresh parsley for a beautifully balanced flavor. A hint of garlic, shallots, and a splash of lemon juice complete the aromatic profile, while the optional red pepper flakes add a spicy twist for those who crave heat. Ready in just 30 minutes, this versatile recipe is perfect served over pasta, rice, or with crusty bread to soak up every luscious drop of sauce. Perfectly elegant and easy to make, this shrimp dish will become your go-to for date nights and dinner parties alike!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- 0.5 cup Chardonnay wine
- 0.5 cup heavy cream
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Pat the shrimp dry with paper towels and season lightly with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the shrimp to the hot skillet and sauté for 1-2 minutes per side, or until pink and just cooked through. Transfer the shrimp to a plate and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet.
Stir in the minced shallot and sauté for 2-3 minutes, or until softened and translucent.
Add the minced garlic and stir for 30 seconds, or until fragrant.
Pour in the Chardonnay and deglaze the pan, scraping up any brown bits with a wooden spoon. Let the wine reduce by half, about 3-4 minutes.
Stir in the heavy cream and Dijon mustard, whisking until the sauce is smooth and creamy.
Simmer the sauce for 2-3 minutes, allowing it to thicken slightly.
Return the cooked shrimp to the skillet, along with any juices that have collected on the plate. Toss the shrimp in the sauce to coat.
Stir in the lemon juice, chopped parsley, and optional red pepper flakes for a hint of spice.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately over pasta, rice, or crusty bread, garnishing with extra parsley if desired.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1039 mg | 346% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1458 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
