Sauteed Shrimp With Chardonnay-Dijon Cream Sauce

Total Time
45mins
Prep 20 mins
Cook 25 mins

Fancy name for an easy recipe. This is my adaptation of a Wolfgang Puck recipe I found in the Chicago Tribune.

Ingredients Nutrition

Directions

  1. Heat a large saucepan of salted water to a boil over medium-high heat. Season the shrimp with the salt and pepper to taste.
  2. Heat a large skillet over medium-high heat; add the oil. Heat about 30 seconds; add the shrimp, distributing evenly in the pan. Cook, turning once, until pink, about 2 minutes per side. Transfer the shrimp to a platter; cover with foil to keep them warm.
  3. Add the pasta to the boiling water; cook until al dente, tender but still slightly chewy, following package directions for the time.
  4. Meanwhile, heat the same skillet over high heat; add the wine. Stir with a wooden spoon to scrape and dissolve pan deposits; cook until liquid reduces by half, about 5 minutes. REduce the heat to medium-high; stir in the cream. Cook 1 minute; stir in the mustard. Cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in the shrimp; cook until heated through, about 1 minute.
  5. Drain pasta; divide equally amongst 4 shallow bowls. Spoon the sauce over the pasta. Divide the shrimp evenly amongst the bowls. Garnish with parsley.
  6. This goes really well with crusty bread!

Reviews

(1)
Most Helpful

this is a very easy basic recipe. i added 1/2 tbsp of tarragon, and because i made this for dd4 who hates most veggies but loves peas i added 2 c of frozen peas at the end, which added color and texture. we both enjoyed this very much.dd4 rated this 10 stars, and because she ate it all so do i!

chia March 09, 2006

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