Shrimp Sauté Recipe

Season shrimp

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with kosher salt, black pepper and smoked paprika until evenly coated.

Sear shrimp

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon unsalted butter. When butter foams and oil shimmers, add shrimp in a single layer (do not crowd). Sear 1.5–2 minutes per side until pink, opaque and just cooked through. Remove shrimp to a plate and set aside. Reserve any browned bits in the pan.

Deglaze

If pan looks dry, add a splash (about 1 tablespoon) of the white wine or broth and scrape up any browned bits; this will add flavor to the sauce.

Sauté aromatics

In the same skillet over medium heat, add 2 tablespoons unsalted butter. Add the finely minced shallot and cook 2–3 minutes until softened and translucent. Add 1 clove minced garlic and cook 30 seconds until fragrant, stirring to avoid burning.

Deglaze with wine

Pour in the 1 dl dry white wine (or chicken broth) and simmer 1–2 minutes until reduced by about half, scraping up any fond. This concentrates flavor and removes raw alcohol.

Add cream and seasonings

Lower heat to medium-low. Pour in 1 cup heavy cream, stir to combine. Add Tabasco (start with 1 tsp and adjust later to taste), Dijon mustard, 1 tsp lemon juice, salt and 1/2 tsp black pepper. Simmer gently 3–5 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

Finish sauce

Stir in 2 tablespoons grated Parmesan (optional) for extra body, then taste and adjust seasoning — add more Tabasco for heat or more lemon juice for brightness. If the sauce becomes too thick, thin with up to 1/4 cup reserved shrimp cooking liquid or extra cream.

Return the cooked shrimp to the skillet with the cream sauce and gently toss to coat. Allow shrimp to warm through for 1–2 minutes — do not overcook. Add 2 tablespoons minced shallot/garlic mixture (if any reserved) and the 2 tablespoons lemon juice from the Aromatics list; stir to combine.

Taste and adjust: add more Tabasco for heat, salt or lemon juice for brightness. If sauce needs more body, stir in a little more Parmesan; if too thin, simmer 1–2 minutes to reduce.

Turn off heat and stir in 2 tablespoons finely chopped fresh parsley and 1 tablespoon lemon zest. Spoon shrimp and sauce over cooked rice, pasta or serve with crusty bread. Garnish with extra parsley and lemon wedges.