Shrimp Sautee Recipe

Prepare Shrimp

Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with kosher salt, 1 tsp black pepper and smoked paprika until evenly coated.

Sauté Shrimp

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in two batches if necessary) and cook 1.5–2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside. Do not overcook.

Sauté Aromatics

Reduce heat to medium. In the same skillet, add 2 tablespoons unsalted butter. When melted, add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Deglaze

Pour in 1/4 cup dry white wine (or chicken stock) to deglaze the pan, scraping up any browned bits with a wooden spoon. Simmer until largely reduced, about 1.5–2 minutes.

Add Cream and Cheese

Lower heat to medium-low and stir in 3/4 cup heavy cream. Bring to a gentle simmer (do not boil) and cook 2–3 minutes to thicken slightly. Whisk in 1/4 cup grated Parmesan until melted and incorporated.

Season with Tabasco

Add 1 tablespoon Tabasco sauce (start with less if you prefer milder heat) and 1 tablespoon fresh lemon juice. Stir and taste, then adjust seasoning with salt and freshly ground black pepper to taste.

Finish Sauce

Stir in 2 tablespoons chopped fresh parsley. If sauce is too thick, loosen with up to 2 tablespoons of water, cream, or reserved cooking liquid. Keep sauce warm over the lowest heat.

Combine Shrimp and Sauce

Return the cooked shrimp and any accumulated juices to the skillet. Toss gently to coat shrimp in the Tabasco cream sauce and warm through for 1 minute. Do not overcook shrimp.

Spoon the shrimp and Tabasco cream sauce over cooked rice, pasta, or serve with crusty bread. Garnish with additional chopped parsley and lemon wedges. Serve immediately.