Shrimp in White Wine Sauce is a quick, restaurant-quality recipe made with tender Gulf shrimp simmered in a velvety butter and white wine sauce with garlic, lemon, and Creole seasonings. Grab some crispy French bread because every drop of this sauce is worth soaking up.
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Jump to:
The Secret to Restaurant-Quality White Wine Sauce;
Butter, garlic, white wine, and shrimp are a classic combination for a reason. This recipe delivers bold flavor with just a handful of ingredients, but two techniques make it special: perfectly cooked shrimp and a silky, buttery sauce without cream.
Shrimp cook very quickly, so they are seared briefly, removed from the skillet, then returned only at the end to warm gently in the sauce. This keeps them tender and juicy instead of rubbery.
The sauce becomes rich and velvety by lightly reducing the wine, then finishing off the heat with cold butter. As the butter melts slowly into the sauce, it creates a smooth, creamy finish that’s perfect for dipping crusty French bread.
Here’s What You Need
Here are some of the key ingredients for this recipe. A complete list of ingredients with quantities can be found in the printable recipe card:
Ingredient Notes
- Shrimp: Use fresh or frozen large Gulf shrimp (16/20 or 21/25 count). Tail-on shrimp make a prettier presentation, while tail-off shrimp are easier to eat.
- White Wine: Use a dry white wine such as Chardonnay or Chenin Blanc. Avoid “cooking wine,” which is often salty and harsh. Substitute: Replace the wine with shrimp or chicken stock plus a splash of lemon juice or white wine vinegar.
- Butter: Butter gives the sauce its rich flavor and silky texture. Finishing with cold butter helps emulsify the sauce and make it creamy. Substitute: Margarine can be used in a pinch, but the sauce may not be as rich or creamy.
- Yellow Onion and Green Onion: Yellow onions add sweetness and body, while green onions provide a fresh Creole flavor. Separating the white and green parts layers the flavor throughout the sauce. Substitute: Sweet onions or shallots can replace yellow onions. Chives can replace the green onion tops.
- Garlic: Fresh garlic adds depth and balances the richness of the butter sauce. Substitute: Use about 1½ teaspoons granulated garlic, 2 tablespoons jarred minced garlic, or garlic paste.
- Lemon: This recipe uses both lemon slices and fresh lemon juice to brighten the sauce and balance the butter and wine. Substitute: For the juice, substitute cane vinegar, white wine vinegar, or bottled lemon juice. There is no substitute for the lemon slices.
- Worcestershire Sauce: Adds savory depth and subtle umami to the sauce. Substitute: Soy sauce can be used sparingly, but it is saltier.
Lagniappe Tip: This recipe rewards you for using the freshest and largest shrimp you can find. How large? Check out my Lagniappe article about sizing shrimp; I’d suggest anywhere from 21/25s to 16/20s.
Cookware
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Another great thing about this recipe is that it doesn't require any specialty cookware. Along with your usual prep equipment, this is all you need: 12” Skillet/Saute Pan, Lemon Juicer, Kitchen Tongs.
Hints and Tips (FAQ)
Use a dry, white wine that tastes good to you. Chardonnay and Chenin Blancs are good choices. These wines will add great flavor, but not a lot of sweetness, which is perfect for this dish. Do not use anything labeled "cooking" wine, as these will have the tendency to be salty.
If you don't want the wine, you’ll need to replace the liquid and acid that the wine provides. Substitute the same amount of shrimp or chicken stock with some lemon juice or vinegar. You could also use water with lemon or vinegar.
Shrimp cook very quickly. Sauté them briefly, then remove them from the skillet while the sauce cooks. Return the shrimp only at the end and simmer just long enough to heat them through.
Cold butter helps emulsify the sauce, giving it a silky, creamy texture. Adding it cold and off the heat helps it melt slowly and prevents the sauce from separating.
You can double it, but I would suggest doing that in two batches. This recipe should be cooked quickly, and that isn't easy to do with that many shrimp.
Here’s What You Do
First…you have a beer. That’s the secret to no-angst cooking—fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they’ll be used, and set out your equipment. With everything in place and your mindset right, you’re ready to cook with confidence and enjoy the process as much as the meal.
Mise en Place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used (chopped, diced, sliced, or minced). When everything’s ready to go, most of the work is behind you—and the cooking becomes simple, seamless, and enjoyable.
Sauté the Shrimp
What happens in this step? Searing the lemon slices and shrimp creates flavorful bits, or fond, in the bottom of the pan. The onions, wine, and butter pull those flavors into the sauce. The quick sear also helps keep the shrimp tender and juicy.
Lagniappe Tip: Don’t overcrowd the pan. Crowded shrimp release liquid instead of searing, which can lead to rubbery, overcooked shrimp. Cook in batches if needed.
Prepare the Sauce
What happens in this step? This step builds the rich flavor of the sauce by combining the shrimp drippings, seared lemon, sweet onions, aromatics, and white wine. As the wine simmers and reduces, the sauce develops a rich, buttery depth.
Lagniappe Tip: Don’t brown the onions. Cooking them just until translucent keeps their flavor mild so the butter, garlic, lemon, and wine remain the stars of the sauce.
Lagniappe Tip: The garlic goes in near the end so its flavor remains sharp and vibrant in the finished sauce.
Return the Shrimp and Finish
What happens in this step? The shrimp finish cooking gently in the sauce while the flavors come together. Cold butter added off the heat melts into the sauce, creating a smooth, velvety finish.
Lagniappe Tip: Use cold butter and finish the sauce off the heat. Cold butter melts slowly, helping it emulsify into the sauce for a smooth, velvety finish instead of separating.
Sign up for my email notifications of new recipes and posts right HERE.
Serving Suggestions
- My favorite way to serve this dish is in a shallow bowl with plenty of crispy French bread for dipping into the buttery white wine sauce. Add Twice Baked Potatoes and a crisp Sensation Salad for a classic South Louisiana-style dinner.
- This recipe is excellent served over creamy cheese grits. The rich sauce blends into the grits for an incredible combination of flavors and textures. Gruyere or smoked Gouda grits work especially well.
- Serve the shrimp and sauce over Spaghetti Bordelaise, angel hair pasta, or Rice Pilaf for a more substantial meal.
- For a lighter option, pair it with roasted asparagus, sauteed green beans, or a simple green salad with a bright vinaigrette to balance the richness of the dish.
- This recipe also makes an elegant appetizer. Serve smaller portions with toasted crostini or garlic bread for dipping.
Shrimp in White Wine Sauce is excellent when served with these great recipes:
More great shrimp recipes from Sweet Daddy D
Leftover Tips
Store leftovers in an airtight container within 2 hours of cooking. This dish keeps well in the refrigerator for 3 to 4 days or in the freezer for up to 3 months. If frozen, defrost in the fridge overnight, although the texture of the sauce may change slightly after thawing.
Reheat gently in a skillet over medium-low heat just until warmed through.
Lagniappe Tip on Reheating:
- Shrimp overcook very easily, so avoid high heat or long reheating times.
- The butter sauce may separate slightly after refrigeration. Stirring gently while reheating can help bring the sauce back together.
- Add a splash of shrimp stock, chicken stock, water, or white wine while reheating if the sauce becomes too thick or begins to separate.
Tell Us About It!
Tried this recipe? ⭐⭐⭐⭐⭐ Leave a 5-star rating and a comment below!
📧 Sign up for email updates so you never miss one.
📸 Share a pic on social and tag us—we’d love to see it!
Yeah You Right!
Publisher’s Note: This recipe was originally published in August 2023 and has been updated with improved step-by-step instructions, expanded ingredient notes and substitutions, new FAQs, serving suggestions, and leftover tips. The recipe has not changed.
Recipe
Shrimp in White Wine Sauce
Here's What You Need
- 1 ½ pounds fresh shrimp
- 1 Tablespoon Creole seasoning
- 2 Tablespoons olive oil
- 8 tablespoons butter in all
- 2 cups yellow onion sliced into crescents
- 1 bunch green onions separate the white and green parts
- 1 ½ cups dry white wine
- 3 slices lemon
- 3 Tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 2 Tablespoons garlic minced; about 6 cloves
- Dash Tabasco
- 2 Tablespoons parsley chopped
Herb and Spice Blend
- 1 teaspoon dry thyme
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
- ½ teaspoon cayenne optional
Here's What You Do
- Heat olive oil in a large skillet over high heat. Once hot, lightly sear 2 or 3 lemon slices, then remove and reserve them.
- Add the seasoned shrimp in batches and saute for 2 minutes, turning once. Remove the shrimp to a bowl and set aside.
- Lower the heat to medium-high. In the same skillet, melt 4 tablespoons of the butter and when the butter foams add the yellow onions, and saute until translucent, about 5 minutes.
- Add the green onions (white part) along with the Herb and Spice Blend (dry thyme, kosher salt, white pepper, and cayenne, if using). Mix well and saute for 1 minute.
- Add the lemon juice, Worcestershire, and wine. Bring to a simmer, continue to simmer for about 3 minutes or until the sauce thickens slightly.
- While the sauce continues to simmer, add garlic and green onions (green part) and continue to simmer for 3 minutes.
- Add the shrimp, lemon slices, and tabasco. Simmer for only 3 more minutes.
- Remove the skillet from the heat, add the parsley and the remaining 4 tablespoons of cold butter. Gently shake or swirl the skillet until the butter melts into the sauce.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Comments
No Comments