Shrimp Sautee Recipe

Prep shrimp

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

Cook shrimp

Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until the butter foams. Add the shrimp in a single layer (work in two batches if necessary). Sauté without moving for 1 minute, then flip and cook until opaque and just cooked through, about 30–60 seconds more depending on size. Remove shrimp to a plate and cover loosely with foil to keep warm.

Sweat aromatics

Reduce heat to medium. In the same skillet, add 1 tablespoon unsalted butter. When melted, add minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add garlic and cook 30 seconds more until fragrant but not browned.

Deglaze

Pour in 1/4 cup dry white wine (or chicken broth) and use a wooden spoon to scrape up any browned bits from the pan. Allow the wine to reduce by about half, 1–2 minutes.

Finish sauce

Pour in 1 cup heavy cream and bring to a gentle simmer over medium-low heat. Stir in 1 1/2 tablespoons Tabasco sauce, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Simmer, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, about 4–6 minutes. Taste and adjust seasoning or Tabasco amount for heat preference.

Combine shrimp and sauce

Return the cooked shrimp and any accumulated juices to the skillet with the cream sauce. Stir to coat and warm the shrimp through for 1–2 minutes — do not overcook. Remove from heat and stir in chopped fresh parsley and an optional squeeze of lemon if desired.

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