Sauteed Shrimp

This is a proper pan sauce technique applied to shrimp. Sauté the shrimp with shallots in hot olive oil until just cooked, pull them out, then build the sauce in the same pan using all those flavorful browned bits stuck to the bottom.

White wine deglazes the pan, lifting all that caramelized flavor into the liquid. Let it reduce before adding the cream, which thickens as it simmers into a rich, glossy sauce.

Honey is the unexpected ingredient here. Just two tablespoons add a subtle sweetness that bridges the acidity of the wine, the richness of the cream, and the natural brininess of the shrimp. It rounds everything out without tasting overtly sweet.

Roma tomatoes and fresh basil go in last, keeping their color and freshness. The shrimp return to the sauce just long enough to warm through and coat.

Serve over fettuccine on warm plates so the cream sauce stays fluid and glossy.

Chef Tips

• Don’t overcook the shrimp during the initial sauté. They’ll finish cooking when returned to the sauce. Pink and slightly firm is the target.
• Reduce the wine by at least half before adding cream. Unreduced wine makes the sauce thin and sharp.
• Use Roma tomatoes for less moisture and fewer seeds than regular tomatoes. They won’t water down the cream sauce.
• Warm your serving plates. Cream sauces congeal quickly on cold dishes.

Variations

• Add a pinch of red pepper flakes to the olive oil for a spicy version.
• Swap fettuccine for linguine or angel hair, both pair well with cream sauces.
• Stir in a tablespoon of Dijon mustard with the cream for a tangy honey-mustard twist.