Shrimp in Garlic White Wine Cream Sauce with Sun Dried Tomatoes
Elevate your weeknight dinner with this irresistible Shrimp in Garlic White Wine Cream Sauce with Sun-Dried Tomatoes recipe—a perfect blend of elegance and comfort. Succulent shrimp, expertly cooked until tender and pink, are bathed in a rich and velvety sauce made with fragrant garlic, dry white wine, and heavy cream. The sweetness of sun-dried tomatoes adds a delightful burst of flavor, while freshly grated Parmesan cheese brings creamy decadence to every bite. Finished with parsley and optional red pepper flakes for a touch of heat, this dish pairs beautifully with pasta or crusty bread for soaking up every drop of sauce. Quick to prepare and loaded with luxurious flavors, it’s ideal for impressing guests or indulging in an indulgent meal at home. Perfect for searches like "shrimp in creamy garlic white wine sauce" or "quick shrimp dinner recipes."
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Recipe Information
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1 cup dry white wine
- 1 cup heavy cream
- 0.5 cup sun-dried tomatoes (thinly sliced)
- 0.5 cup Parmesan cheese (grated)
- 2 tbsp fresh parsley (chopped)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 12 oz pasta (optional, for serving)
Instructions
If serving with pasta, cook according to package instructions. Drain and set aside.
Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon of butter.
Once the butter is melted, add the shrimp in a single layer. Season with a pinch of salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
Reduce heat to medium-low. Add the remaining 1 tablespoon of butter to the skillet along with the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Pour in the white wine and simmer for 2-3 minutes, deglazing the pan by scraping up any browned bits at the bottom of the skillet.
Stir in the heavy cream and sliced sun-dried tomatoes. Cook for 2-3 minutes, allowing the sauce to slightly thicken.
Add the cooked shrimp back to the skillet along with the Parmesan cheese. Stir until the cheese is melted and the shrimp are well-coated in the sauce.
Season with additional salt and pepper to taste. Add the red pepper flakes if desired for a bit of heat.
Sprinkle with freshly chopped parsley and serve immediately over pasta or with crusty bread for dipping.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.5 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 399 mg | 31% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 826 mg | 18% | |
*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.
