Shrimp Di Santo
Indulge in the rich and vibrant flavors of Shrimp Di Santo, a quick and elegant seafood dish perfect for weeknight dinners or special occasions. Succulent shrimp are sautéed to perfection and enveloped in a luxurious white wine and lemon cream sauce, infused with garlic, crushed red pepper flakes, and a touch of fresh parsley for a burst of herbaceous freshness. This versatile recipe, ready in just 25 minutes, can be served over al dente pasta or paired with crusty bread to soak up every last drop of the velvety sauce. With its simple yet elevated ingredients, including heavy cream and optional Parmesan cheese for added depth, Shrimp Di Santo is a restaurant-quality meal you can effortlessly recreate at home. Perfect for seafood lovers craving a balance of zesty, creamy, and savory in every bite!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 0.5 teaspoons Crushed red pepper flakes
- 0.5 cup Dry white wine
- 2 tablespoons Lemon juice, freshly squeezed
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cup Parmesan cheese, grated (optional)
- Cooked pasta or crusty bread (for serving)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium heat.
Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, stir in the minced garlic and crushed red pepper flakes. Cook for 1 minute, stirring frequently, until fragrant but not browned.
Pour in the white wine and simmer for 2 minutes, allowing the alcohol to cook off slightly.
Add the lemon juice and heavy cream to the skillet, stirring to combine. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Return the cooked shrimp to the skillet, stirring to coat them in the sauce. Cook for 1-2 minutes, just until the shrimp are warmed through.
Season the dish with salt and black pepper to taste. Stir in the fresh parsley.
If desired, sprinkle grated Parmesan cheese over the dish for added richness.
Serve Shrimp Di Santo immediately over cooked pasta or with crusty bread to soak up the sauce. Enjoy!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 380 mg | 8% | |
*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.
