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Shrimp in wine and butter sauce starts with large, peeled shrimp, cooked in boiling salted water for 30 seconds before adding it to the buttery, flavorful wine sauce.
Emily’s Notes:
- I like to completely peel the shrimp since it’s served with a sauce over pasta.
- A simple green vegetable, a glass of sauvignon blanc, and garlic bread goes well with this dish.
- Toss the fettucine with a little olive oil for flavor and to keep the pasta from sticking.
- This is an elegant dish that makes you feel a little “fancy”, especially when you add that glass of wine!
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Shrimp in Wine and Butter Sauce
Description
This shrimp dish uses large shrimp with butter wine sauce poured over. After refrigerating, it’s ready to broil and serve over fettucine noodles. To be enjoyed either as an everyday meal or can be a good special occasion meal.
Ingredients
Units
Scale
- 3 pounds large shrimp, peeled
- 1/2 cup butter
- 3/4 cup olive oil
- 1 medium sized onion, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp. dried oregano
- 1/2 cup dry white wine
- 1/3 cup Italian salad dressing
- 1/4 cup water
- 1 chicken flavored bouillon cube
- 1/4 tsp. ground pepper
- 1 (8 oz.) package fettuccine
Instructions
- Peel and devein the shrimp.
- Place shrimp in boiling salted water for 30 seconds.
- Drain and spread in shallow broiling pan.
- Combine butter and olive oil in a large saucepan over medium high heat. Let the butter melt.
- Add onion, garlic, parsley (chop herbs easily with herb scissors, and oregano, and cook, stirring occasionally until the onion is tender.
- Add wine, Italian dressing, water, bouillon cube, and pepper. Stir until the bouillon is dissolved and cook over low heat for 5 minutes.
- Pour mixture over shrimp.
- Cover shrimp and refrigerate for 2 hours.
- Cook fettucine according to package directions and drain.
- Uncover shrimp and broil for 5 minutes on each side or until done. Serve over fettucine.
Equipment
Notes
Toss fettucine with olive oil for flavor and to keep the noodles from sticking.