This incredibly flavorful shrimp recipe is sure to become a regular in your meal rotation. The creamy, dreamy sauce is so good, you might even convince someone who isn’t a seafood fan to give it a try!
Let’s be honest, weekday meals can feel like a chore. You’re tired, you’re hungry, and the idea of slaving over a hot stove for an hour sounds about as appealing as, well, burnt shrimp. But fear not, my fellow busy bee, because I’ve got a recipe that’s about to become your new weeknight hero: Shrimp in Creamy Roasted Pepper Sauce.
This dish is everything you want in a quick and easy meal. It’s bursting with flavor, thanks to the combination of perfectly cooked shrimp, a silky smooth sauce infused with roasted red peppers, and a hint of white wine. Plus, it comes together in under 30 minutes, meaning you can have dinner on the table before your stomach starts singing opera.
Now, I’ll admit, I wasn’t always a champion of creamy shrimp dishes. Past experiences often left me with rubbery shrimp swimming in a bland, gloopy mess. But this recipe? This recipe changed everything. The secret lies in the cooking method – a quick sear for the shrimp ensures they stay tender and juicy, while the creamy sauce gets its incredible flavor from roasted peppers and a touch of white wine.
So ditch the delivery menus and the frozen dinners. This Shrimp in Creamy Roasted Pepper Sauce is about to become your weeknight go-to. Trust me, your taste buds (and your schedule) will thank you!
Ingredients
- 700 g shrimp (raw)
- 1/2 onion, chopped
- 3-4 cloves garlic, minced
- 100 g canned roasted red peppers
- 1 glass white wine
- 150 ml heavy cream
- Olive oil
- Salt
- Pepper
- Paprika (optional)
- Fresh parsley (optional, for garnish)
Instructions
- Prep the Shrimp: Begin by prepping your shrimp. Separate the head and remove the shell. Make a small incision along the back and remove the vein. Season the shrimp with salt and pepper.
- Sauté the Aromatics: Heat a large pan with olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Next, add the minced garlic and cook for an additional minute, until fragrant.
- Build the Sauce: Add the canned roasted red peppers to the pan with the onion and garlic. Season with a pinch of salt and paprika (optional). Pour in the white wine and bring to a boil. Let the wine simmer for a few minutes to allow some of the alcohol to cook off.
- Creamy Dreamland: Whisk in the heavy cream and bring the sauce back to a simmer. Let it simmer for a couple of minutes, until slightly thickened.
- Blend it Up: For an incredibly smooth sauce, transfer the mixture to a blender and blend until you have a creamy, velvety sauce.
- Cook the Shrimp: Heat another large pan with olive oil over high heat. Add the shrimp and cook for 1-2 minutes per side, just until they turn pink and are barely cooked through.
- Marry the Flavors: Pour the creamy sauce over the cooked shrimp and immediately remove the pan from the heat. This will prevent the shrimp from overcooking and becoming rubbery.
- Serve and Enjoy: Garnish your delicious creation with fresh parsley, if desired, and serve immediately.
Tips
- You can use fresh roasted red peppers instead of canned. Simply roast some red bell peppers in the oven until softened and blistered. Remove the skin and chop the peppers before adding them to the sauce.
- Feel free to adjust the amount of paprika to your taste preference.
- Serve this dish over rice, pasta, or crusty bread to soak up all that amazing sauce!
