Shrimp Victoria
Indulge in the luxurious flavors of Shrimp Victoria, a gourmet dish that brings restaurant-quality sophistication to your dinner table. Succulent, pan-seared shrimp are the star of this dish, bathed in a velvety sauce of dry white wine, rich heavy cream, and tangy lemon juice. Enhanced with aromatic garlic, shallots, and a generous sprinkle of Parmesan cheese, this dish is a harmonious blend of creamy, savory, and zesty notes. Perfectly seasoned with paprika, salt, and black pepper, it’s a symphony of flavors that’s as comforting as it is elegant. Serve it over tender pasta or fluffy rice to soak up every drop of the luscious sauce. Ready in just 35 minutes, Shrimp Victoria is the perfect choice for an impressive yet quick weeknight dinner or a special occasion meal.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 medium shallot, finely diced
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 cup Parmesan cheese, grated
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 cups cooked pasta or rice (optional, for serving)
Instructions
Rinse the shrimp under cold water, pat them dry with a paper towel, and set aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter has melted.
Add the minced garlic and diced shallot to the skillet. Sauté for 2-3 minutes until fragrant and softened.
Add the shrimp to the skillet in a single layer, sprinkling them with salt, black pepper, and paprika. Cook for about 2-3 minutes per side or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set them aside.
Deglaze the skillet by pouring in the white wine. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 3-4 minutes to reduce slightly.
Lower the heat to medium-low and stir in the heavy cream. Simmer for 2-3 minutes until the sauce begins to thicken slightly.
Stir in the Parmesan cheese, lemon juice, and half of the chopped parsley. Continue stirring until the cheese has melted and the sauce is smooth.
Return the shrimp to the skillet and toss gently to coat them in the sauce. Cook for an additional 2-3 minutes to heat through.
Taste the sauce and adjust the seasoning with additional salt, black pepper, or lemon juice if needed.
Remove the skillet from heat and garnish the dish with the remaining parsley. Serve hot over cooked pasta or rice if desired.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.6 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 335 mg | 26% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 514 mg | 11% | |
*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.
