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Shrimp in Tomato, Garlic & White Wine Sauce

Bynataliasblog

A light, elegant, and full-flavored Mediterranean dish where plump shrimp simmer gently in a fresh tomato and garlic sauce enriched with a splash of white wine. Each bite is bright, aromatic, and irresistibly delicious — perfect for a quick weeknight dinner or a refined meal to impress guests.

Whether you serve it over silky pasta, spoon it on fluffy rice, or pair it with crusty bread to soak up the sauce, this dish always feels special.

Ingredients

  • 1 lb (450 g) peeled and deveined shrimp
  • 2 cups diced tomatoes (fresh or canned)
  • ½ cup dry white wine (Sauvignon Blanc, Pinot Grigio, or any crisp white)
  • 2 tbsp olive oil
  • 3–4 garlic cloves, finely chopped
  • 1 tbsp butter (optional — adds richness and a silky texture)
  • Salt and freshly ground black pepper, to taste
  • A pinch of chili flakes (optional)
  • Fresh parsley, chopped, for garnish
  • A squeeze of lemon juice, to finish

Instructions

1. Sauté the garlic, Add the tomatoes.

Heat olive oil in a large skillet over medium heat. Add the garlic and cook for about 20–30 seconds until fragrant, being careful not to let it brown.

Stir in the diced tomatoes, season with salt and pepper, and let them simmer for 5–7 minutes until they begin to soften and release their juices.
 As the tomatoes soften, you can remove any loose pieces of tomato skin for a smoother texture.

3. Deglaze with wine.

Pour in the white wine and let it simmer for 2–3 minutes, allowing the alcohol to evaporate and the flavors to blend beautifully into the sauce.

4. Add the shrimp.

Place the shrimp into the sauce and cook for 3–5 minutes, just until they turn pink and opaque. Stir in the butter at the end for extra richness and a silky finish.

5. Garnish & serve.

Finish with fresh parsley, a squeeze of lemon juice, and a touch of freshly ground black pepper. Serve immediately with warm crusty bread, pasta, or rice to enjoy every drop of the flavorful sauce.

Tips & Delicious Variations

 Tomatoes

  • Use sweet cherry or Roma tomatoes for deeper flavor.
  • Fresh tomatoes make the dish brighter, while canned tomatoes create a richer, more saucy base.
  • Removing the loose skins gives the sauce a smoother, restaurant-quality texture.

 Choosing the right wine

Dry, crisp wines work best:

  • Sauvignon Blanc — bright, citrusy notes that lift the dish
  • Pinot Grigio — mild and refreshing
  • Dry Riesling — adds a subtle sweetness

Shrimp

  • Medium or large shrimp work best.
  • Don’t overcook — shrimp become tough if cooked too long.
  • You can also use a mix of shrimp and scallops for a seafood twist.

 Flavor boosters

  • Add chili flakes or a sliced fresh chili for gentle heat.
  • Stir in a spoonful of tomato paste for deeper umami.
  • Add 1–2 tbsp of cream at the end for a creamy tomato-wine sauce.

 Serving suggestions

  • Over linguine or spaghetti
  • With creamy mashed potatoes
  • With toasted sourdough or French baguette
  • Or simply with basmati rice to absorb the sauce

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NATALIA

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