Sautéed Shrimp with Chardonnay-Dijon Cream Sauce

This Sauteed Shrimp with Chardonnay-Dijon Cream Sauce is one of the first dishes that I pinned that I actually made. I needed something quick last summer to make while we were on vacation, something that was tasty but wouldn't require too much effort (I mean really, after sleeping in, sitting on the deck all day reading, and watching movies I was just too tired to want to cook LOL).

I have no idea how I came across this recipe but I found it on a blog (that no longer seems active) called Cook By Your Wits. The recipe though, comes from Wolfgang Puck and has been written up in newspapers and such since 2006 (to coincide with the 78th Annual Oscars back then).

Mr. L and I really liked the sauce in this dish. Quick to put together, this makes a great weeknight meal and is a good way to use up any leftover Chardonnay you might have. Though the sauce is awesome, there really wasn't enough for us, especially since we had this as a main dish. We ended up with too much pasta (I used angel hair). Next time I would double the sauce.

 

SAUTEED SHRIMP WITH CHARDONNAY-DIJON CREAM SAUCE
(Wolfgang Puck)

1 pound shrimp, peeled and deveined
Salt and White Pepper
2 tablespoons extra-virgin olive oil
1 cup Chardonnay
1/2 cup cream
1 tablespoon Dijon mustard
Italian parsley, chopped
Pasta or rice, cooked

Pat shrimp dry and sprinkle with salt and white pepper. Heat a large saute pan over medium-high heat. When hot, add oil. Add shrimp to pan in single layer. Let cook for about 2 minutes on one side. Turn over and cook about 2 minutes more. Do not overcook. Remove from pan and set aside, covered with foil to keep warm.

Raise heat under pan to high. Add wine and let reduce by half. Reduce heat and add cream. Reduce slightly and add mustard. Simmer about 5 minutes. Taste the sauce and adjust seasoning.

Add the shrimp and parsley to the sauce and simmer briefly to heat up the shrimp. Serve with rice or pasta as entree, or by itself as a starter.

Serves 4.

Note: I of course used Grey Poupon Dijon Mustard.

Note: I didn't add the parsley to the sauce. It didn't state how much parsley so I didn't want to use too much and then completely forgot to put some in.

Note: We served this over angel hair pasta.

Note: To cut down calories in this dish, make the shrimp and sauce and then serve it over a bed of wilted spinach.

Again, loved the taste of the dish, but wished there had been more sauce. We plan on making this often. We tend not to be big white wine drinkers so there is usually some leftover Chardonnay when we open a bottle which will gladly be put to use in this dish.

This recipe came from my I SEAFOOD I EAT IT Pinterest Board.

 

Comments

[@makfan]

Sounds very good. No issues with the cream breaking, or did you put some of the warm wine into the cream first?

[MOM]

That looks good. If you do again make extra for me to try.

[Chris]

I have so many pins that it is almost overwhelming to even start cooking through them.

[Mrs. L]

makfan - I didn't have any trouble with the cream breaking and I didn't do anything special. Maybe I was just really lucky?

Mom - We will probably have this again soon so I'll make extra next time.

Chris - I forced myself to choose a recipe from each food board I had! Made it kind of fun and certainly got a variety of dishes to try.

[Des]

This looks delicious. I am always a sucker for shrimp pasta. I too also have the same problem with angel hair, I always make too much and end up with way more pasta then sauce. I tend to have better luck with linguine but the thinner angel hair makes for a lighter dish. I'll have to give this one a try.