Shrimp & Peaches Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set aside at room temperature while you prepare the rest.

Prepare peaches

Wash and dry the peaches. Cut them into 6–8 wedges each (leave skin on). If very ripe and soft, remove the pit and gently slice to keep wedges intact. Toss the wedges with 1 tsp olive oil and a light pinch (about 1/8 tsp) of salt to lightly season.

Mince aromatics

Finely mince the garlic cloves and shallot. Measure thyme leaves and red pepper flakes; juice the lemon.

Heat a large skillet (preferably stainless steel or cast-iron) over medium-high heat until hot. Add 1 tbs extra-virgin olive oil and 1 tbs butter. When the butter foams and oil shimmers, add the seasoned shrimp in a single layer (work in two batches if needed). Sear without moving for 1 minute, then flip and cook another 30–60 seconds until pink and just opaque. Transfer shrimp to a plate and cover loosely to keep warm.

Add the remaining 1 tbs olive oil to the same skillet over medium heat. Add the minced shallot and sauté 1–1.5 minutes until translucent. Add the minced garlic and cook 20–30 seconds until fragrant but not browned.

Add the peach wedges to the skillet in a single layer. Cook 1.5–2 minutes per side, gently turning, until peaches are warmed and beginning to caramelize at the edges. If the skillet gets too dry, lower heat slightly; do not mash the peaches.

Pour in 1 tbs dry white wine (or chicken stock) and use a wooden spoon to deglaze the pan, scraping up browned bits. Add 1 tbs fresh lemon juice and 1 tsp honey to the skillet. Stir in the thyme leaves and red pepper flakes. Let the liquid reduce for 1–2 minutes so it becomes a glossy pan sauce.

Return the seared shrimp to the skillet, nestling them among the peach wedges. Toss gently to coat in the sauce and warm through for 30–60 seconds. Add remaining 1/2 tsp salt and 1/2 tsp black pepper if needed, tasting and adjusting seasoning.

Remove skillet from heat and stir in the remaining 1 tbs butter to finish the sauce, swirling until melted and glossy. Sprinkle the sliced basil (or parsley) over the shrimp and peaches.

Serve immediately over buttered crusty bread, cooked rice, or pasta if desired. Spoon the peaches and pan sauce over the base, arrange shrimp on top, and finish with an extra squeeze of lemon if you like.

Optional: Garnish with additional thyme sprigs or an extra sprinkle of red pepper flakes to taste.